3 cups hot water
1 cup packed brown sugar
1 cup white sugar
4 tablespoons coarse or kosher salt
Pinch grated lemon zest
2 (4-ounce) skin-on salmon fillets
1 to 2 cups hickory or alder wood chips, for smoking
1/2 cup water
Olive oil, for garnish
1 cup apple juice
1 teaspoon Dijon mustard
Freshly ground black pepper
Pinch coarse or kosher salt
Dash apple cider vinegar
3 tablespoons canola oil
4 to 6 frisee lettuce sprigs
2 large radishes, thinly sliced
1 small yellow beet, peeled and thinly sliced
Handful baby green beans, blanched
Handful baby arugula leaves
Handful fresh celery leaves
1/3 cup croutons, toasted and slightly crushed
Zest of 1/2 lemon, for garnish
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