Best 2 Fire And Ice Smoked Salmon Recipes
**Fire and Ice Smoked Salmon: A Culinary Symphony of Flavors**
Welcome to a culinary adventure that tantalizes the taste buds and ignites the senses. Fire and Ice Smoked Salmon is a harmonious blend of contrasting elements, where the smoky allure of the salmon meets the refreshing zest of citrus and herbs. This article presents a collection of three distinctive recipes that explore the versatility of this delectable dish. Embark on a journey of flavors as we delve into the art of smoking salmon, creating a zesty citrus marinade, and crafting a creamy horseradish sauce. Prepare to elevate your culinary skills and savor the symphony of flavors that await you.
FIRE AND ICE SALMON
You will love this smoked salmon. Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix.
Provided by ElizabethKnicely
Categories Summer
Time 4h55m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.
- COOK'S NOTE:.
- Can be made ahead and served cold. The red pepper flakes will make it hot and fiery with coolness from the mint. Enjoy! Can be served cold at a brunch with bagels and cream cheese. Remember, it has a kick!
Nutrition Facts : Calories 291.6, Fat 8, SaturatedFat 1.5, Cholesterol 83.7, Sodium 1535.7, Carbohydrate 11.3, Fiber 0.2, Sugar 10.9, Protein 37.4
SMOKY AND SPICY ROASTED SALMON
Inspired by the smoke, spice and sweetness that characterize classic dry barbecue rubs, this super easy salmon recipe skips the grill, making for easy cleanup and a dinner that's doable any night of the week. While a fragrant rub like this one might overpower a milder fish, salmon stands up to strong flavors beautifully. This dish works well with summer picnic sides like coleslaw and potato salad, but it is equally good with roasted potatoes and a simple green salad. The rub is only mildly spicy as written, so add a pinch of cayenne if you'd like a little more kick.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
- In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
- Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
- Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.
Tips:
- Choose the right salmon: Look for a fresh, firm fillet with no signs of bruising or discoloration. If you're using frozen salmon, thaw it completely before smoking.
- Prepare the brine: The brine helps to flavor and cure the salmon. Use a combination of salt, sugar, and water, and add your favorite herbs and spices. You can also add a little bit of smoke flavor by adding liquid smoke to the brine.
- Smoke the salmon: You can smoke the salmon using a smoker, a grill, or even a stovetop smoker. The key is to keep the smoke light and flavorful. If you're using a smoker, aim for a temperature of around 225 degrees Fahrenheit.
- Chill the salmon: Once the salmon is smoked, let it cool completely before serving. You can then refrigerate it for up to a week or freeze it for up to three months.
Conclusion:
Fire and ice smoked salmon is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It's perfect for a summer party or a cozy winter meal. With a little bit of planning and preparation, you can easily make your own fire and ice smoked salmon at home.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
