Entice hubby
to
smoke whole salmon on smoker.
Chill. Whisk together the
sauce
in the order given.
Marinate a few hours to improve flavor.
Can thin with vinegar, if needed.
ny ice glaze from frozen salmon under cold water and pat
and bay leaves over the salmon. Wrap aluminum foil around the
00\u00b0.
Place cleaned salmon on long, double-length piece
Place the whole salmon in the center of the
tore for a very fresh whole salmon with the head.
Wash
In a large bowl, mix all brine ingredients thoroughly.
In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated.
Rinse thoroughly after brining.
Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
Lay salmon fillets on smoker rack skin side down.
Cook in smoker at 165\u00b0F for 3-5 hours.
Cooking time will depend on the thickness of your fillets.
Leave salmon whole, just clean and gill.
Wash thoroughly. Squeeze lemon over entire fish.
Season entire fish.
Wrap and seal in foil.
Cook on smoker (indirect heat) at 350\u00b0 for 50 to 80 minutes (10 minutes per pound) or until flesh flakes with fork, or in oven.
When opening foil, beware of steam.
Peel skin from upper side of fish and serve.
Remove skin and finely shred the smoked salmon.
Add softened cream cheese in small chunks.
Process all ingredients in a food processor.\tPepper to taste.
Enjoy on crackers, bagels or bread.
ntil slightly thickened.
Add smoked salmon, salt, pepper and dill.
SET THE SALMON, skin side down, on a
If your salmon is frozen thaw it out,
tter Sauce.
Fillet the salmon, removing all the bones.
olden brown. Sprinkle over the salmon, arugula and shaved Parmesan.
Preheat oven 350 F Fillet salmon, leaving skin on.
Place fillets, skin side down on a buttered pan.
Drizzle soya sauce over fillets.
Sprinkle granulated garlic and brown sugar over salmon Bake 1 hour at 350 F Garnish with parsley and sliced lemon.
**This can also be Barbequed over medium heat and cooked until white juices appear on the top of the flesh**** I have also baked this using a whole cleaned salmon, for a nice pesentation.
**.
own center of foil. Place salmon on top. Stuff with remaining
eens and tuck greens under salmon. The greens and foil
Mix all of the ingredients together in a large bowl. Using a hand mixer, blend with on and off pulses until the mixture is workable, then blend on low speed until the mixture is smooth and well mixed. Cover and chill until ready to use. Serve chilled or at room temperature.
If using a whole salmon, have the fish monger clean,
Wash the salmon and dry it well inside