West Coast Salmon Candy Food
SMOKED SALMON CANDY
This is traditionally done with salmon in Alaska, usually chinook, coho, sockeye or chum salmon. But any salmon will work for this recipe, as will fish like mackinaw (lake trout), Dolly Varden, big rainbows or cutthroats, char or really any large, fatty fish you can cut into strips. I bet tuna belly would be good for this.
Provided by Hank Shaw
Categories Cured Meat Snack
Time 5h
Number Of Ingredients 4
Steps:
- Mix the salt and brown sugar together. Find a lidded container large enough to hold the salmon; a big plastic tub works well. Lay down a layer of the salt/sugar mixture about 1/4 inch deep. Put a layer of salmon down on this, skin side up. Cover the salmon with more salt/sugar mixture. If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. Basically you are burying the salmon in salt and sugar. Cover and let cure in the fridge at least 30 minutes, and up to 3 hours. The longer the cure the saltier it will be; I cure for 2 hours.
- Remove the salmon from the cure, which will get wet, and briefly rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack skin side down. Let this dry in a breezy place for 2 hours, or in the fridge, uncovered, overnight. I put the racks under a ceiling fan near an open window with another fan blowing at the fish from the side. You are doing this to form a pellicle on the salmon, which helps it smoke properly. Don't skip this step!
- Traditionally salmon candy is cold smoked for several days. If you can do this, go for it. Regardless, you want to bring the temperature up gradually over the course of an hour or so and let it sit at around 165°F to 200°F for at least 3 hours, and up to 6 hours if you like your salmon candy harder and smokier.
- Every 90 minutes to 2 hours, paint the salmon with the maple syrup. This also helps to remove any albumen -- the icky white stuff -- that can form between the fish flakes if your smoker gets a little too hot too fast.
- When the salmon looks good and lacquered, typically about 3 to 4 hours, remove it to the drying racks again and paint it one last time with the maple syrup. Allow to cool to room temperature before storing. Salmon candy will last a week in the fridge, longer if vacuum sealed. It freezes well, too.
Nutrition Facts : Calories 164 kcal, Carbohydrate 9 g, Protein 18 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 41 mg, Sugar 8 g, ServingSize 1 serving
WEST COAST SALMON
This dish originated in Sointula, British Columbia, Canada. It is a quick, simple yet elegant and delicious dish.
Provided by Margi
Categories Canadian
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 350 F Fillet salmon, leaving skin on.
- Place fillets, skin side down on a buttered pan.
- Drizzle soya sauce over fillets.
- Sprinkle granulated garlic and brown sugar over salmon Bake 1 hour at 350 F Garnish with parsley and sliced lemon.
- **This can also be Barbequed over medium heat and cooked until white juices appear on the top of the flesh**** I have also baked this using a whole cleaned salmon, for a nice pesentation.
- **.
Nutrition Facts : Calories 504.1, Fat 16.6, SaturatedFat 3.1, Cholesterol 173.8, Sodium 453, Carbohydrate 5.9, Fiber 0.3, Sugar 4.7, Protein 78
INDIAN CANDY-SMOKED SALMON
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
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.
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BEST WEST COAST SALMON CANDY RECIPES | FOOD NETWORK …
Step 1. Place a metal rack over a baking sheet. Set aside. Step 2. Combine salt, sugar and salmon in a 9 x 13 inch glass baking dish. Let sit, refrigerated, for 1 hour. Remove salmon from salt-sugar mix and rinse well under cold running water. Pat dry with paper towel.
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2.6/5 (239)Category Fish,Great Canadian Cookbook,Seafood,SnackServings 2-4Total Time 3 hrs 10 mins
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Chef Paul Natrall of Squamish Nation has been specializing in Indigenous cuisines for over 5 years. After his graduation from the Aboriginal Culinary Arts program at Vancouver Community College, he takes a special interest in creating the most unique flavours of salmon candy. His catering business, the PR Bannock Factory, serves up delicious ...
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Jul 21, 2019 - Salmon and candy, two words that don’t often go together, unless you’re on the West Coast. This high protein snack has long been a favourite of indigenous communities and with its umami-packed flavour profile, it’s easy to see why. Salmon candy is not only sweet, its smoky and salty too, making it’s the ultimate snack.
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