Title: Smoked Salmon #3
Categories: Fish Smoke Blank
Yield: 3 Lb

15/16	c	Honey, molasses or maple syrup
3/8	c	Kosher salt
3	lb	Salmon fillet, skin and pin bones removed

In a shallow dish, stir together honey and salt. Add salmon, turn to coat well and marinate in the refrigerator for 6 to 8 hours, turning occasionally.

Remove salmon from marinade and place it on a rack set over a tray. Refrigerate, uncovered, for one hour to dry slightly.

Prepare pan for smoking, using 1 1/2 T hardwood flakes. Place the salmon on the rack, skinned side down, and smoke for 18 minutes. Check for doneness; the salmon should be opaque in the center. If necessary, continue smoking until the salmon is cooked, about 5 minutes longer.

Transfer to a rack and let cool. Wrap and refrigerate for at least 6 hours or overnight before serving. This technique produces a firm, kippered-style salmon, not the soft, wet fish know as "Nova."

Equipment: Wok with a tight-fitting lid, fine hardwood flakes, small square metal cake pan that fits inside wok (drip pan), wire rack and aluminum foil.

Method: Put a large square piece of foil in the bottom of the wok and sprinkle wood flakes over the foil. Line the drip pan with additional foil and set it over the flakes (there should be an air pocket between - if not, use a rack between). Lightly oil the wire rack and place it over the drip pan. Set the food on the rack. Turn the exhaust fan on high & disconnect smoke alarms . Set the whole contraption on the stove directly over high heat. When wisps of smoke begin to rise, cover the pan. Reduce heat to medium and smoke for time indicated in the recipe you're using. If your lid isn't as tight as you'd like, seal the edges around the lid with rolled-up wet paper toweling. You'll have to use tongs to remove them ~ they get *hot*. Also, if you prefer not to "dry smoke", you can add some liquid to the drip pan. One note - it is tricky to determine when the food is done because smoked poultry & meat may remain pink at the bone, even when fully cooked. Use an instant-read meat thermometer to make sure that a safe internal temperature has been reached. IMPORTANT NOTE: Don't forget to reconnect the smoke detectors!!

Sylvia's comments: this was delicious cooked in my electric smoker, although definitely not the firm "kippered" results I expected, even after 4 hours in the smoker. (It took that long to cook.) Part of the reason may have been the water pan in the smoker, I noticed with other stuff it produces a MUCH moister, delicious result. I marinated both filleted salmon (24 hours) and whole trout (18 hours) in this; the only problem was that the top part of the trout didn't pick up any of the marinade flavor. The rest was yummy!

Nutritional Information per serving: xx calories, 24 gm protein, 21 gm carbohydrate, 10 gm fat, 71 mg cholesterol, x% Calories from fat, x mg chol, 1031 mg sodium, x g dietary fiber

Posted 09-29-93 by TERRI ST.LOUIS on I-Cuisine

From the recipe files of Sylvia Steiger, SylviaRN (at) CompuServe (dot) com

From: Sylvia Steiger Date: 03 Sep 97 National Cooking Echo Ä

previous

next