Yesterday I showed you the simple to make Scallion Cream Cheese "Dip" that pairs so well with this fish.Today, let's talk
Smoked Salmon by the pound can be very very expensive (At least $15 a pound or more). But a simple center cut slice of that same salmon can be much cheaper (I found this 3 pound salmon for about $12 total ($4 a pound))... and then you can cure and smoke (or slow roast in an oven) for less than half the cost.
And of course bragging rights. What a selling point at your backyard BBQ to say you cured your own salmon!
Very very easy, simply add the "cure" and let time takes it's toll.
And once you have so much smoked salmon, you have plenty to serve as an Assemble Your Own Appetizer of Crackers, Scallion Cream Cheese and Salmon, You can use some to make a little Salmon Dip (one of my favorite morning after the BBQ breakfast treats)...
OR, make a second Appetizer like the one shown to the left. Little cucumber chips, little dollop of Ranch enhanced Cream Cheese and a few pieces of the Salmon. What a TREAT!
SUGAR and SALT Cured Roasted or Smoked Salmon
- 1 large piece (@3-1/2 Pounds)center-cut salmon, skin on, pin bones removed, halved
- 1/4 Cup Sea Salt
- 1/4 Cup Granulated Sugar
- 1/4 Cup Dark Brown Sugar
- 1/4 Cup Cracked Peppercorns
- Make a Cure Rub by mixing the Salt, Sugars and cracked Peppercorns (hint, put whole peppercorns in a large ziplock bag, lay flat and whack away with a hammer).
- Spread extra-wide aluminum foil a little longer than the length of the fish on the work surface and top with an equally long layer of plastic wrap.
- Sprinkle a couple of TBS of the rub on the plastic wrap to cure from bottom up.
- Lay the first half of the salmon, skin-side down, on the plastic wrap.
- Sprinkle 1/3rd of the rub onto the flesh of the salmon.
- Rub 1/3rd of the rub onto the flesh side of the second piece of salmon... Rub in good so it sticks as you place this piece, skin side to skin side on top of the first piece.
- Sprinkle remaining rub onto the skin side of the second piece (now the top of the two piece stack)
- Fold the plastic over to cover, and then close the foil edges together and crimp tightly around the fish.
- Place the wrapped fish onto a sheet pan and top with another sheet pan. Weigh down with a brick or 2 and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the juices to gather.
- Unwrap the fish and rinse off the cure mixture with cold water. Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
- Slow Roast is the oven at 170 degrees for 1 Hour
- OR... Prepare a kettle grill for indirect smoking, small amount of briquettes, shoved to one side, arrange the vents so the internal temperature of the kettle is only 175 - 200 degree (no More). I also added a couple of chunks of Pecan wood for smoke flavor.
- Smoke the salmon (Drizzle a bit of Olive Oil over the fish just before closing the lid) over the indirect heat (opposite side of the grate from the coals), Smoke for about 1 hour, until the thickest part of the fish registers 150 degrees.
- Place the salmon on a platter.
- Drizzle with some of the reserved Apple Cider Vinaigrette you made for the Dressed Up Mixed Greens Salad, and top with the Salad and Hazelnuts
- Serve Warm from the smoker (works as a cold salad as well) and ENJOY!!!
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| Double Click the Image above For a link to my growing list of More than 52 Appetizer Recipes |
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| Double Click the Image above For a link to my growing list of MUCH more than 52 BBQ Recipes |
Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!
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