Appetizer-style Salmon


 
K Kruger

K Kruger

TVWBB 1-Star Olympian
Before the High-heat Chicken (posted elsewhere in this heading) we had this. I flavor-brined (salt, sugar, onion, savory, celery seed, garlic, black pepper) a salmon filet for an hour and a half then rinsed and air-dried it. I made a 'stepped' rub: Rather than mixing the rub ingredients together first, I applied them one at a time an applying each very lightly. I like the salmon flesh to be more visible through the rub; not a fan of heavily rubbed salmon. I started with Kosher (very little since the salmon was brined) the followed with Turbinado, savory, dill, garlic, onion, and celery. I smoked with citrus wood and started at 280, letting the temp drift slowly down; I pulled when the salmon was cooked through, about 2 hours later, and let it cool while I made sauce and slaw.

For a sauce I mixed 40/60 mayo to thickened non-fat plain yogurt (totalling 3/4 c or so), squeezed in about 1 T of lemon juice, and added about 2 t each of dill and green peppercorns crushed well, plus a pinch of salt. The slaw was cucumber-radish.

The flavors were great all around and worked well together especially when taking a forkful of salmon, and mixing it with a bit of sauce and slaw. The salmon was just about room-temp. The next day we finished it for lunch, all three things were cold, and it was very good that way too. Already planning on doing a whole side when I'm home again.


Click image for larger

 
I love salmon. I smoked some about a year ago using my kettle (w/modification to keep temps low). I need to try it again. This recipe looks good. Have you ever tried smoking tuna? That is my favorite fish of all time.

Q-on!!

AR
 
Nope, never have. It's always one I sear and pull. Thought about it though...
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Art R:
Have you ever tried smoking tuna? That is my favorite fish of all time.
AR </div></BLOCKQUOTE>

I love tuna. I usually grill it, but I have smoked it in the past. A couple of years ago I was doing a lot of fishing and ended up with more albacore than I could handle (a hard situation, to be sure.)
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I ended up smoking a fair amount of it and giving to friends, family, co-workers, etc.
It turned out very well, but I had to be careful not to overcook it- salmon seems to be a bit more tolerant.
I've also done yellowfin, which works very nicely as well.
Jim
 
Has anyone ever smoked Dolphin? I remember having it as a kid and being amazed by the taste! The meat had the flakiness of chicken but tasted more like ham. Don't think it was smoked in a "smoker", but out of a pit in the ground.
 
I smoke a ridiculous amount of tuna, we get far to much of it for free up here ( I know that sounds impossible but....), it is mostly yellow fin. Here are a few of the brines I like to use.

Tuna Brines

Clark
 
I have only smoked salmon a few times, but plan on eating more...good stuff. I like planking on alder wood, grat flavor. I made a salmon dip last weekend that turned out excellent. Going to make more this weekend.
 
You know Kevin, not only does your food always look delicious, your presentations are a work of art. What a pleasure to see them. Bravo
 
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