ogether salmon, chopped dill, garlic powder, and kosher salt. NOTE: fresh salmon tastes
Wash and blot dry the salmon fillet, removing pin bones. Fillets
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
eason both sides of the salmon fillets with salt and pepper
arp knife, carefully remove the salmon skin from the fillet and
25\u00b0F.
Combine the salmon with the butter.
Add
Refrigerate.
Prepare the salmon
In a small bowl
ver medium-high heat. Season salmon fillets to taste with salt
Put salmon in a food processor and
eeded; season to taste with kosher salt.
Heat two very
b>Salmon:
Divide salmon into 4 pieces.
season the salmon with the kosher
nd pepper both sides of salmon.
Melt butter in non
ver high heat.
Add salmon skin side down, turn off
inch of kosher salt and set aside.
Rinse the Salmon fillet
Score the cucumber skins lengthwise with the tines of a fork; slice them cross-wise 1/2-inch thick, scoop out a small amount making a hole in the centers with a melon baller; sprinkle the cucumber rounds with a small amount of salt; set aside.
In a mini processor or mixer combine the whipping cream and cream cheese, add the lime juice, shallot, dill, salt and pepper to taste. Fold in the smoked salmon.
Just before serving place a mound of mousse in each cucumber round, garnish with dill weed and serve.
Mix salmon, bell pepper, olive oil mayonnaise,
br>To Make The Blackened Salmon: Rinse salmon with water and place
Sprinkle with kosher salt and black pepper.
Place salmon fillet on
garlic powder, and kosher salt. NOTE: fresh salmon tastes much better, but
sharp knife, cut the salmon into 1\" pieces and transfer