SALMON-APPLE BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the cider, apples, 2 shallots, 2 tablespoons vinegar, 1 teaspoon curry powder, and salt and pepper to taste in a saucepan and bring to a boil. Cook until the liquid evaporates, about 12 minutes; let cool slightly. Stir in 2 tablespoons chopped cilantro.
- Meanwhile, pulse three-quarters of the salmon in a food processor until finely ground. Add the remaining salmon; pulse until chopped. Transfer to a bowl; stir in the panko, mayonnaise and the remaining shallot, 2 tablespoons cilantro, 1 tablespoon vinegar and 2 teaspoons curry powder. Add salt and pepper. Form into four 1/2-inch-thick patties.
- Melt the butter in a large nonstick skillet over medium-high heat. Add the patties and cook until browned and cooked through, 2 to 3 minutes per side. Butter the buns and sandwich with the salmon burgers, mayonnaise, the apple relish and more cilantro. Serve with chips.
Nutrition Facts : Calories 584 calorie, Fat 25 grams, SaturatedFat 5 grams, Cholesterol 91 milligrams, Sodium 598 milligrams, Carbohydrate 52 grams, Fiber 5 grams, Protein 36 grams
APPLE CIDER CURED SMOKED SALMON
Make and share this Apple Cider Cured Smoked Salmon recipe from Food.com.
Provided by Sharon123
Categories Apple
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make brine:
- In a saucepan, combine the brown sugar, salt and apple cider; bring to a boil. Add remaining brine ingredients, remove from the heat and cool. The brine can be made 2 to 3 days in advance and kept in the refrigerator.
- Place the salmon fillets in the liquid brine for at least 6 hours up to overnight(making sure it's submerged), refrigerated. Remove the salmon from the brine and place uncovered, on a wire rack set in a shallow baking pan(or a cookie sheet). Refrigerate the fillets for at least 6 hours, or overnight, to dry them out. (A dry fillet will take on smoke quicker than a moist fillet)
- To smoke salmon:.
- In an outdoor grill, make a small fire using mesquite charcoal or briquettes. When the fire has burned down to a hot bed of coals, after about 1 hour, place the soaked wood on the coals. Position the grate 8" to 12" above the smoking wood and place the salmon fillets on the grate.
- Cover the grill and shut any open-air vents. After 5 minutes, check the heat of the grill; large fillets will be cooked and smoked through in about 30 minutes if the heat is low, about 300* to 350*F., while a hotter fire will cook the fillets in 15 to 20 minutes. Serve the salmon hot off the grill and enjoy!
Nutrition Facts : Calories 304.1, Fat 2.9, SaturatedFat 0.5, Cholesterol 41.3, Sodium 7149, Carbohydrate 54.4, Fiber 0.4, Sugar 53, Protein 16
SMOKED SALMON AND APPLE CARPACCIO
Provided by Giada De Laurentiis
Categories appetizer
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- Place the bread on a baking sheet in a single layer. Bake for 10 to 12 minutes until lightly brown and crisp. Cool to room temperature, about 10 minutes.
- Arrange the smoked salmon in a single layer on a serving platter. Lay the apple slices on top. Sprinkle the capers over the salmon and apple slices. Drizzle with olive oil and season with salt and pepper, to taste. Serve with the toasted bread.
HOME SMOKED SALMON WITH GREEN SALAD AND APPLE VINAIGRETTE
Provided by Chuck Hughes
Categories appetizer
Time P1DT45m
Yield 2 servings
Number Of Ingredients 23
Steps:
- To make the salmon: In a medium bowl or container, combine the hot water, brown sugar, white sugar, salt and lemon zest. Add the salmon, skin side up, to the brine, pressing it down to submerge. Cover with plastic wrap, and refrigerate overnight.
- Remove the salmon from the brine, and discard the liquid. Rinse the fillet under cold running water briefly to remove the excess salt. Place the salmon, skin side down, onto a rack. Let it stand until the top is dry to the touch, for about 1 hour. Do not pat dry.
- To prepare your wok smoker: Lay 2 layers of foil in the bottom of a wok if you want to protect the pan from getting charred. Add 2 handfuls of wood chips to the wok and place it over high heat. Add the 1/2 cup water.
- Position the bamboo steamer over top of the chips, and set the salmon fillets inside.
- Cover the wok with a lid or aluminum foil, and let the salmon smoke for about 20 to 30 minutes, or until its flesh is firm to the touch, and its edges are brown, crustier and caramelized.
- Remove the salmon from the steamer and transfer to a plate. Drizzle the smoked salmon with olive oil for garnish, and serve it alongside the salad.
- To make the vinaigrette: Pour the apple juice into a small pot, then boil it on high to reduce the liquid by half.
- Into a bowl, add the mustard and grind over some black pepper.
- Add a nice pinch of coarse salt, then add a dash of the apple cider vinegar. Whisk in your reduced apple juice along with the canola oil. Taste for seasonings and adjust if necessary.
- To make the salad: Toss the frisee, radishes, beets, green beans, arugula, and celery leaves into a bowl with just enough vinaigrette to barely moisten the leaves.
- Partially crush your crunchy croutons by placing them into a bowl, then crunching them with the bottom of a second bowl. Then add them to the vegetables.
- Grate a little lemon zest over the salad with a grind of black pepper. Give everything a final toss and plate.
SMOKED SALMON
Provided by Alton Brown
Categories appetizer
Time P1DT5h30m
Yield 20 to 30 portions, depending o
Number Of Ingredients 5
Steps:
- In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.
DRY-CURED SMOKED SALMON
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 4h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the dry cure, combine all the ingredients. This will make about one cup. The mixture may be kept, covered, for six months or more. For this recipe, you will need four tablespoons.
- Rub each salmon fillet on both sides with two tablespoons of the dry cure and place in a glass baking dish. Refrigerate for six hours, or overnight.
- Remove fillets from the dish and rinse quickly under running water, just to remove excess cure. Place fillets on a raised grid surface to allow air to circulate around them. Leave to dry for three hours, or until the surface is dry and shiny.
- Forty-five minutes before cooking, light the charcoal fire.
- When ready to cook, throw a handful of wood chips on the coals. Add hot water to the water pan of the smoker, or an improvised smoker (see note). Place the fillets on the grid over the water pan. Cover with the lid and leave the fish for at least 45 minutes, depending on the thickness of the fish. Check periodically and replenish the fuel or chips if necessary. The smoker temperature should not exceed 190 degrees (use an oven thermometer). The fish is done when the flesh is firm to the touch.
- In a mixing bowl, whisk the olive oil, lemon juice and pepper to blend.
- Remove the fish from the grill and cut crosswise into serving pieces. Serve the fish immediately on its own with the vinaigrette, or on a bed of greens dressed with the vinaigrette.
Nutrition Facts : @context http, Calories 728, UnsaturatedFat 34 grams, Carbohydrate 20 grams, Fat 51 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 10 grams, Sodium 654 milligrams, Sugar 19 grams
More about "apple cured smoked salmon food"
CURED OR SMOKED SALMON APPETIZER PLATTER - EATINGWELL
From eatingwell.com
CURED AND SMOKED SALMON RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ALTON BROWN MAKES SMOKED SALMON | GOOD EATS | FOOD …
From youtube.com
EASY SMOKED FISH RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
APPLE SMOKED SALMON - HANKS TRUE BBQ™
From hankstruebbq.com
CURED SALMON WITH PICKLED CUCUMBER AND APPLE GEL RECIPE
From greatbritishchefs.com
Category StarterTotal Time 1 hr 15 mins
KETO APPLE-CURED SALMON - KETO RECIPE - DIET DOCTOR
From dietdoctor.com
5/5 (3)Calories 247 per servingCategory Appetizer
RECIPE FOR APPLE CIDER-CURED SMOKED SALMON - CRABBIE RECIPES
From underspicycrab.com
HOW TO CURE AND SMOKE SALMON | MAD SCIENTIST BBQ - YOUTUBE
From youtube.com
BEST APPLE CIDER CURED SMOKED SALMON RECIPES
From alicerecipes.com
SMOKED SALMON – WELLPLATED.COM
From wellplated.com
HOMEMADE CURED SMOKED SALMON - THE COOK'S COOK
From thecookscook.com
MAPLE-CURED AND SMOKED SALMON RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
RECIPE FOR APPLE CIDER-CURED SMOKED SALMON BY DAWN’S RECIPES
From dawnsrecipes.com
WHAT IS LOX? HERE'S WHAT MAKES IT DIFFERENT FROM SMOKED SALMON
From marthastewart.com
BEST CURED AND SMOKED SALMON RECIPES | FOOD NETWORK …
From foodnetwork.ca
BEST APPLE CURED SMOKED SALMON RECIPES
From alicerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love