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Pine-Smoked & Maple-Glazed Wild Salmon
- 1 to 2 large handfuls green pine needles
- 1/2 cup bourbon
- 1/2 cup grade-B, freshly tapped maple syrup
- 3 tablespoons Dijon mustard
- 2 teaspoons freshly milled black pepper
- Four 6-ounce salmon fillets, patted dry
- Kosher salt, to taste
- One 9-inch round wire cooling rack
Directions:View on Epicurious
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