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2 - 12 ounce salmon filets



1 cup masa harina

1 cup beer

3 large eggs

Kernels from 1 ear cooked sweet corn

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

Unsalted butter and Canola oil



Julienne of jicama

Navel oranges, peeled and chopped

Diced red onion

Diced red bell pepper

Lime juice

Torn fresh cilantro leaves

Sea salt and freshly ground pepper



Preheat the smoker pan packed full with coals.  Soak several pieces of mesquite or alder in water.  Heat water to place in a pan in the smoker.


Remove the salmon from the refrigerator.  Lightly season with sea salt and freshly ground white pepper.  Allow to warm to room temperature as you make the fire.


When the coals are white hot, place 5-6 pieces of wet wood on top.  Set a pan filled with the heated water over the fire and place the salmon filets, skin-side down on an oiled rack above the pan of water. Cover and cook for 2 hours, until the sides of the smoker have cooled noticeably.


Hold the fish at room temperature until serving time.



Whisk the beer into the masa harina.  Whisk in the eggs, one at a time.  Fold in the corn and seasonings.


Heat a skillet with a layer of equal parts butter and oil. Spoon 1/4 cup batter pancakes onto the hot surface and cook for 2 minutes on each side, until they are both lightly browned.  Collect on a plate and keep warm.  Continue with remaining batter adding more butter and oil as needed.




Allow 1/2 cup jicama per serving and 1/4 cup orange pieces.  Sprinkle on the lime juice to lightly coat and add onion and pepper pieces for a touch of color.  Toss all the ingredients together with the seasonings and cilantro.  Taste and adjust as needed.



Lay 2-3 corn pancakes on a plate.  Overlap with slices of salmon.  Spoon a colorful mound of salad on the side.  Everything will be about room temperature, although the salad can be chilled and the pancakes warmed.