Smoked Salmon Belly Strips Food

INDIAN CANDY-SMOKED SALMON

Indian Candy-Smoked Salmon image

Make and share this Indian Candy-Smoked Salmon recipe from Food.com.

Provided by Diana Adcock

Categories Canadian

Time P1DT5m

Yield 1 recipe

Number Of Ingredients 7

Ingredients

1/2 gallon water
1 cup pickling salt
2 cups dark dark brown sugar
1 cup real maple syrup
salmon, cleaned and cut into 1/2 inch strips
3/4 cup honey
1/4 cup water

Steps:

Mix together the water, salt, sugar and syrup.
Stir until all ingredients are dissolved.
Add Fish and brine for 24 hours.
Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
Don't over smoke or you're going to have jerky!
Apple and Cherry woods are great for this recipe.
Works well with venison also.

TERIYAKI SALMON STRIPS

Teriyaki Salmon Strips image

Provided by Sandra Lee

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 cups teriyaki sauce, divided
1 cup water
10 ounces king salmon, cut into 1-ounce strips
10 bamboo skewers, soaked in water for 30 minutes
2 tablespoons canola oil
2 tablespoons sesame seeds
2 tablespoons green onions, chopped

Steps:

In a non-reactive shallow pan, mix together 1 cup teriyaki sauce and 1 cup water for a marinade. Place the salmon on the pre-soaked skewers and marinate for 10 minutes.
Heat oil in a grill pan or non-stick skillet over medium-high heat. Grill the skewers for 3 minutes on each side for medium, or 5 minutes on each side for well done.
Arrange the skewered salmon in a star-like pattern. Generously drizzle 1/2 cup teriyaki sauce over the skewers. Garnish with sesame seeds and green onions.

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