Applewood Smoked Canadian Salmon
This is a hot smoke method over indirect heat. Substitute any fish you like. Home-smoking fish is easy if you have a Weber-style kettle grill or a gas grill.
Makes four 6-ounce portions or 8 appetizer portions.
Ingredients
- 1/2 cup Diamond Crystal brand kosher salt
- 1/2 cup sugar
- 4 cups water
(The above ingredients are the brining liquid) - paprika
- freshly ground pepper
- 1 tablespoon cooking oil
- 1 1/2 pounds boneless salmon filet
Instructions
- Dissolve kosher salt and sugar in the water and submerge the salmon in the brining liquid for 3 hours.
- At the 2 1/2 hour mark, light one gallon (or so) of charcoal and allow to heat until covered with ash. Arrange on back portion of coal grate, mound up onto the side of the kettle and open all bottom and top vents fully.
- Wrap approximately 2 cups of your favorite smoking wood chips (dry, not water-soaked; we like alder, apple or cherry wood chips) in heavy-duty foil, and seal packet. Poke 5 or 6 small holes in top of packet to allow smoke to escape.
- Remove filet from brine and pat dry.
- Spray a single thickness of heavy-duty foil with non-stick spray.
- Rub both sides of filet with canola oil, and place on oiled foil, skin side down.
- Sprinkle top of filet with paprika and pepper.
- Cut the excess foil off, leaving about 1/2 inch of foil sticking out around the fish.
- Place fish with foil on the grill grate at the front of the grill, opposite the coals. If possible, place the thick side of the filet nearest to the coals, and fold the tail portion under to even up the thickness of the filet.
- Place the foil packet with the chips on top of the coals and close the lid, placing the open lid vent over the fish, in order to draw the wood smoke over the filet. Leave covered for about 1 to 1 1/2 hours.
If the fish is not cooked enough, transfer the fish with the foil to a 300 degree oven and cook until firm, approximately 10-15 minutes.
Remove fish from grill by sliding 2 large spatulas under the foil and lifting onto large platter or cookie sheet. A helper is valuable here. Fish should be cooked through, moist and flaky, with a wonderful crisp crust.
Poached Garlic-Saffron Aioli
Ingredients
(makes about 2 cups)
- 2 extra large or jumbo pasteurized* egg yolks
- 1/4 cup fresh lemon juice or orange juice
- 1 cup extra virgin olive oil
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 healthy pinch of saffron covered in 2 tablespoons of water
- 4 cloves olive-oil poached garlic
Instructions
- Into the bowl of a food processor fitted with the blade, place the egg yolk and lemon juice.
- Measure the oil into a liquid measuring cup with a spout.
- Turn on the food processor.
Gradually add the oil in a thin stream while the processor is running, creating the mayonnaise. - Add saffron and poached garlic, blend until smooth.
Taste for seasoning, adding more salt. - Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
For recipes that call for eggs that are raw or undercooked, use (pasteurized) shell eggs that have been treated to destroy salmonella.
To pasteurize extra large eggs, place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140 degrees. Keep the water temperature at 140 degrees for 3 minutes
(and no more than 142 degrees), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water.
Store in the refrigerator until needed or use right away. Jumbo-sized eggs need 5 minutes in 140 degree water. If
made in advance and refrigerated, bring to room temperature before using.