Home Smoked Salmon
Photo: Eva Taylor
Ingredients
Preparation
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Stir first 4 ingredients in large bowl until sugars dissolve. Add salmon (skin side up), to brine, pressing to submerge. Cover and refrigerate overnight. Remove salmon from brine; discard brine. Rinse salmon under cold water. Place salmon, skin side down, on rack. Let stand until top is dry to touch (do not pat dry), about 1 hour. Prepare barbecue (medium-low heat). Using 2 layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides. Place 3 cups smoke chips on foil rectangle. Set atop coals 5 minutes before grilling salmon allow to begin smoking. Make sure the heat is turned OFF below the salmon,
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Serve with a Horseradish Aoili.
Tools
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About
We’ve made this recipe many times, it’s one of our favourites! adapted from Epicurious.com we have, of course, modified it to our taste! Check it out on my blog .
Yield:
1.0 servings
Added:
Thursday, December 10, 2009 - 5:26pm