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Title: Honey Pepper Cured Salmon with Charred Vegetable Relish
Categories: Blank
Yield: 1 Servings
| : | ***BRINE*** | |
| 1 g | a cold water 2 cups honey | |
| 4 o | z dark brown sugar | |
| 15 | black peppercorns -- | |
| : | cracked | |
| : | six 4 ounce salmon filets -- | |
| : | boneless, skin on | |
| : | wilted greens -- recipe | |
| : | follows charred | |
| : | vegetable relish -- recipe | |
| : | follows |
Combine all ingredients except salmon. Be sure all ingredients are mixed well. Refrigerate brine for 1 hour.
Add salmon to brine for 40 minutes and refrigerate. Remove fish and allow to air dry for 40 minutes. Prepare stove top smoker, using alder, cherry or hickory chips. Place fish in smoker and cover tightly. Fish should be golden brown in color and firm to the touch when cooked, approximately 10 to 12 minutes.
To assemble dish, place wilted greens in center of the plate with salmon across the top. Finish with charred vegetable relish.
Yield: 6 servings
Recipe By : Cooking Live Show #CL9037