Cold Smoked And Grilled Salmon Food
COLD SMOKED AND GRILLED SALMON
Steps:
- Whisk the brine ingredients together. Marinate the salmon filets overnight in smoked salmon brine.
- Remove salmon filets from brine. Rinse lightly in cold water, pat dry. Put filets in smoker. Cold smoke fish in smoker over indirect heat to avoid cooking until smoke flavor is evident (1 to 2 hours). Be sure fish remains cool to the touch. This process will put flavor into the fish without cooking the flesh. Do not smoke fish too hot as it will still be put on the grill to finish the cooking process. Reserve fish in refrigerator until ready to grill.
- Preheat a grill to hot.
- For the Corn Salsa: Thaw corn kernels and drain. Dice all ingredients to size of corn kernels. Toss the ingredients for the corn salsa together, seasoning with the spices to taste. Serve at room temperature.
- For the Chile Dumplings: In a food processor, mix all ingredients except panko and egg whites. Place into large bowl, then fold in panko. Slowly fold in egg whites in 2 separate actions. Make sure to fold and not stir or whip. Set up steamer on stovetop, bring water to a simmer. Scoop 12 (2-ounce) portions of dumpling mix into steamer. Cover and cook 8 to 10 minutes.
- While dumplings are steaming place salmon on grill to desired doneness (5 minutes per side per inch of thickness).
- For the Cilantro Citrus Sauce: Mix cilantro, zests, juices, shallots and garlic. Saute the cilantro mix, deglaze with wine, and reduce. Add butter adjust with salt and pepper.
- Place 3 dumplings on each plate. Spoon corn salsa between dumplings. Place grilled salmon atop dumplings. Drizzle salmon and plate with citrus sauce.
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- In a medium bowl, stir together the salt, sugar, and black pepper until thoroughly combined. Ingredients. 1 Cup kosher salt. 1 Cup Sugar. 1 Tablespoon freshly ground black pepper.
- On a clean surface, turn the salmon skin-side up. Sprinkle about half of the salt mixture over the salmon and rub it in. Arrange half of the dill on the bottom of a baking dish large enough to hold the salmon.
- Remove the salmon from the refrigerator, rinse under cold water, and pat dry with paper towels. Let sit at room temperature for 1 hour.
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- Lay out two long pieces of plastic wrap on a rimmed baking sheet. Overlap the two pieces of plastic wrap 2 inches and extend past the baking sheet 6 inches on the long sides (to allow to fully wrap over the salmon).
- In a large bowl, combine the salt, brown sugar, coriander, and dill. Sprinkle 1 cup of the salt and sugar mixture on the plastic wrap, making it extend 1 inch past where the salmon will lay.
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