DRY-BRINED SMOKED SALMON
We've been playing with smoked salmon recipes for years and this quick dry-brine process is easy and delicious. A go-to appetizer in our house any time there's a party. Hope you enjoy. Try serving it with plain bagels and cream cheese.
Provided by Kaitlyn85
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 10h15m
Yield 12
Number Of Ingredients 6
Steps:
- Mix 1 cup brown sugar and kosher salt together in a small bowl.
- Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
- Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
- Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
- Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.7 mg, Fat 3.8 g, Protein 20.8 g, SaturatedFat 0.9 g, Sodium 7653 mg, Sugar 44.8 g
BRAISED SALMON
Steps:
- Preheat oven to 375 degrees F.
- Pat the salmon fillets dry with towels and season with salt and pepper. Heat oil in a large oven-safe saute pan. Add fish to pan, flesh side down, and sear on both sides until golden. Remove from the pan and set aside.
- Add potatoes and all the vegetables, saffron, and tomato paste to the pan and saute until vegetables are translucent. Add the stock and stir well to combine. Add a small handful of fresh herbs, and then place the salmon fillets back in the pan on top of the vegetables.
- Cover and place the pan in the oven for 15 minutes, or until the potatoes are tender and the fish is cooked to your desired degree of doneness.
SMOKED SALMON BRAID RECIPE
Provided by toni8
Number Of Ingredients 8
Steps:
- preheat oven 375 f line large baking sheet with non stick foil arrange dough beat cream cheese until smooth blend in dill lemon juice capers pepper and egg until mixed spoon mixture in centre of dough arrange salmon over mixture brush egg yolk over dough bake 20 minutes
CEDAR PLANK BRAIDED SALMON WITH APPLE BUTTER SAUCE
The biggest challenge in preparation of this recipe is ensuring the braiding stays intact. Once braiding is complete and liquids poured and brushed generously over the fillets, transferring to a backing sheet, is quite simple; chilling overnight is essential. I love this recipe because of its unique flavour. Although originally developed for the barbeque, it can be successfully baked in your oven. This recipe was handed to me in preparation for a wedding reception in B.C. (August/2004); I had to adjust the ingredients, of course, to serve 150 people. Preparation was a fun exercise; the prepared salmon was cooked on a 5 ft. length, 2" X 10", water-soaked, cedar plank and placed on a large, propane-fired grill. The end result was a perfectly seasoned, delightfully flavoured, lightly smoked salmon that had the wedding guests returning to the buffet table, repeatedly, until all 24 salmon fillets had been devoured. When purchasing your salmon, have the fish-monger filet the fish, remove the skin and pin bones.... When you have purchased your cedar plank, soak the plank in cold water, overnight. Place the plank in a container of water, with a rock or brick on the plank to keep it submerged. Soaking the plank will keep it from burning during the cooking process. Not soaking it gives the salmon a stronger, smoky taste. Remember, this is not only a recipe, it is also a cooking lesson, so have patience and you will be pleased with the results. Follow the Instructions carefully, and you cannot fail. It is a wonderful recipe, the end result will amaze you and your guests praise you.
Provided by TOOLBELT DIVA
Categories Apple
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- To prepare Apple Butter Sauce: blend the mayo, butter and tarragon in a bowl and chill until serving time. Makes 2 cups Apple Butter Sauce.
- Fillet the salmon, removing all the bones.
- Remove the skin and pin bones.
- Oil the cedar planks and place the salmon on it.
- Slice through the salmon, from the wide end, lengthwise, to about 2 inches from the tail end.
- Repeat this motion to cut a total of seven strips that are each about 1/2" to 3/4" wide.
- Keep the tail end intact.
- Where the fish is intact at tail end, strips will be narrower.
- Measure out half of the maple syrup and reserve.
- Combine remaining maple syrup with whiskey, or liqueur.
- Brush whiskey mixture all over salmon strips to generously coat.
- Season with salt and pepper.
- To braid: Mentally label the strips starting from the left as numbers 1 through 7.
- Starting with strip number 4 lift it over strips 1 through 3, so that it is now on the outside left-hand side.
- Next, take strip number 3 and lift it over strips 5 through 7 (to the right side).
- Now, start again, renumbering the strips from 1 through 7.
- Again, lift (the new) strip number 4 to the far left and (the new) strip number 3 to the right.
- Continue in this manner until you have braided the whole length of fish.
- Repeat braiding steps for second fillet.
- Pat the braided fish into one compact length.
- Either skewer the loose ends together or simply press together to keep in place.
- At this point, the planked, braided salmon can be set on a backing sheet, covered and chilled overnight.
- To finish the salmon: pour the maple butter and reserved syrup generously over the salmon; use a pastry brush to force the liquid into nooks and crannies.
- Season with salt and pepper.
- Preheat BBQ to medium heat, or oven to 350°F.
- To Barbeque the Salmon: Place the plank on a grill, over medium heat, on the upper rack, if your bbq has one.
- Close lid (or cover salmon with foil roasting pan).
- Cook for 20 to 25 minutes, or until fish flakes easily when tested with a fork and internal temp for the fish reaches 120°F.
- Alternatively: Preheat oven to 350°F.
- To roast the salmon in the oven, place the plank on a foil lined, rimmed baking sheet and bake in a preheated oven for 30 to 35 minutes.
- Remove plank and salmon from heat.
- Dust salmon liberally with maple sugar.
- Salmon may be served hot or cold right from the plank.
- Garnish with fresh herbs if using.
- Serve with chilled Apple Butter Sauce.
DECADENT SMOKED SALMON, CRAB AND SHRIMP SPREAD AND DIP RECIPE
Provided by nekmor
Number Of Ingredients 8
Steps:
- Put All Ingredients Into A Food Processor* With The Blade Attatchment, Process On Low Speed Until Desired Consistency. Excellent On Bagels. Also As A Dip With Pita Chips, Bagel Chips Or Crackers. Very Good With Raw Vegtables. My Personal Favorite Is Stuffing This In A Hollowed Out Tomato, Topped With Panko Breadcrumbs For Crunch As A Decadent Weekend Brunch Item. Yummy * If You Don't Have A Food Processor, Chop All Ingredients And Mix With A Hand Mixer
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