ail and fins of the salmon with kitchen scissors and pat
Season the salmon with the lemon pepper seasoning (
25\u00b0F.
Combine the salmon with the butter.
Add
br>To Make The Blackened Salmon: Rinse salmon with water and place
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Wash and blot dry the salmon fillet, removing pin bones. Fillets
nd top with the salmon fillet. Season the salmon with salt and
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.
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.
arp knife, carefully remove the salmon skin from the fillet and
Place salmon in a large bowl with
Score flesh side of salmon fillet at 1 1/2-
Working in batches of two salmon fillets at a time (or
simmer, covered.
Cut salmon into 6 pieces and season
MARINATE SALMON:.
Add orange juice, oil
o 400 degrees.
Rinse salmon and pat dry.
Drizzle
ith one-third of smoked salmon, allowing salmon to overhang.
Place
he fibers.
Slice 2 salmon fillets into small pieces then
br>Wash and pat dry salmon steaks.
Heat butter and
eason both sides of the salmon fillets with salt and pepper