smoked salmon
(1 rating)
A lady at work, who owns a boat and fishes for salmon every week-end, caught a bunch of Kokanee and her husband smoked it. It was crazy delicious. He wouldn't give me the recipe. Nice guy, huh? I found a base recipe and "Estherized" it! Came out better than "Bob's"! Now she wants my recipe. Going to have to come here to get it!
(1 rating)
yield
4 serving(s)
prep time
12 Hr
cook time
3 Hr
Ingredients For smoked salmon
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1 lbsalmon fillet with skin on
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1/3 colive oil
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2 Tbspbalsamic vinegar
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2 Tbspgreen onion, sliced thinly
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2 tspbrown sugar
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2 clovegarlic, smashed and chopped
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1 Tbspginger, minced
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1 tspred pepper flakes
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1 tspsesame oil
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1 pinchcoarse sea salt
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2 Tbspsoy sauce
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1 tspliquid smoke flavoring, mesquite or hickory
- YOGURT AND GARLIC AIOLI
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2 clovegarlic, smashed and minced
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1/2 cgreek yogurt, plain
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1/2 cgood mayonnaise
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1-2 Tbspfresh lemon juice
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1/2 tspcelery seed
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1/2 tspsalt, or to taste
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1/4 tsppepper, freshly ground
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2finely sliced green onions
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1 tspminced lemon zest
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1 Tbspchopped parsley
How To Make smoked salmon
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11. Whisk together oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, liquid smoke and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 8-12 hours. 2. Prepare smoker, I used mesquite, but you can use hickory, just match your liquid smoke to the type of wood you are using. 3. Oil the rack. Remove salmon from marinade, and place on rack. Smoke for 3 hours. Turn halfway through cooking. Make the Aoli.
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2For the aioli, mix all ingredients together, adjust your seasoning to your taste. Sometimes I like more or less lemon juice. Serve with smoked salmon. I prefer the salmon cooled to room temperature, whatever you like.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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