Keep reading for a closer look at the best salmon recipes. Meanwhile, we also rounded up some recipes designed to please non-fish lovers (like Ladd Drummond), including tasty salmon burgers and salmon cakes. Seafood fans will appreciate creative recipes for salmon tacos, salmon BLTs, and salmon kebabs. If speed is a priority, you'll love quick, complete meals like Ree's Sheet Pan Salmon Puttanesca and her Blackened Salmon with Edamame Succotash. Need healthy lunch and dinner ideas? You'll find plenty of salmon-topped grain bowls and salads. The recipes in this list include all of these techniques (and more). Ree Drummond is a big fan of baking it on a sheet pan in the oven, but you can also throw salmon fillets on the grill or pan-fry them in a skillet. Looking for some new salmon recipes to add to your rotation? You'll find plenty of inspiration in this collection.Īnother great thing about salmon is that there's no one "right" method for cooking it. Not only is the healthy fish packed with omega-3 fatty acids, protein, and B vitamins, but it also cooks quickly, which means you can get a tasty, good-for-you dinner on the table even on busy weeknights. Place the smoked salmon into a container with the glaze and leave it to absorb in the fridge (do not leave longer the a day or the sugar will suck out more moisture from the smoked fish even without salt.There's so much to love about salmon. You may remove salmon halfway thru smoking process and sold the salmon glaze for a few hours before resuming smoking.ģ. Glaze may be brushed on several times thru the smoking process.Ģ. It is your choice, have fun, experiment.ġ. Now to many your salmon: heat wine, rum sugar, honey/maple syrup in a saucepan. In keeping the temperature low and the smoking wood controlled, you can do a nice slow cold smoke thru the night but again it all depends on thickens and amount of fish being done. I like to use Alder for smoking my salmon and halfway I add cherry or maple. Remember to put the thickest pieces on the bottom of the smoker and thinnest to the top. Do not add chips/pucks/wood to smoker for the first hour, just let the fish rise slowly to temperature. you want the fish temperature to rise slowly. I will also vent open my smoker (either by propping the door open slightly or opening the vent all the way (depending on type of smoker you use). I will do my smoking in the evening when the temperature is cooler, which aids in keeping the smoker a little cooler. If you have space place racks in fridge.Īlthough most salmon is hot smoked, I like to think I slow/cold smoke my salmon for the best candied quality. Place salmon on racks to dry until a nice glossy coating forms. Once fish has reach consistency, remove it from the brine (it is not a very salty brine) so you do not have to rinse the fish but you can if you choose to. You should stir the fish every 4 hours and eventually you will get to know the feel of when it is the right consistency (squishy). Once the liquid has formed, you can start adding the seasonings of your choice to the brine. This forms a thick brine the will cure and firm the salmon. The brine will dissolve quickly and begin to draw liquid from salmon. Continue layering brine mixture/salmon until all salmon is covered. Place larger, thicker pieces of salmon onto mixture. Do not use belly strips a they are too fatty.Ĭut salmon into pieces such as nuggets 1"x1" or strips 2" x 6" and 1/4" thick Cover the bottom of a plastic container with a 1/4" of salt/sugar mixture. Skin and debone salmon as well as cut off dark meat before smoking. Smoker temperature: try and keep 100-125 degrees (slow smoke)
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