Best 2 Indian Candy Smoked Salmon Recipes
Tantalize your taste buds with the delectable Indian Candy Smoked Salmon, a culinary masterpiece that harmoniously blends traditional Native American techniques with the vibrant flavors of Indian spices. This dish, deeply rooted in the Pacific Northwest, showcases the indigenous wisdom of preserving salmon through smoking, while incorporating a unique blend of aromatic spices that pay homage to India's rich culinary heritage. Discover the art of creating this exquisite dish through three distinct recipes: the classic Indian Candy Smoked Salmon, a zesty Lemon-Pepper Smoked Salmon, and a tangy Mustard-Dill Smoked Salmon. Each recipe offers a distinctive flavor profile, catering to a range of palates and preferences. Embark on a culinary journey that celebrates the convergence of cultures and flavors, resulting in an unforgettable smoked salmon experience.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKED SALMON CANDY
This is traditionally done with salmon in Alaska, usually chinook, coho, sockeye or chum salmon. But any salmon will work for this recipe, as will fish like mackinaw (lake trout), Dolly Varden, big rainbows or cutthroats, char or really any large, fatty fish you can cut into strips. I bet tuna belly would be good for this.
Provided by Hank Shaw
Categories Cured Meat Snack
Time 5h
Number Of Ingredients 4
Steps:
- Mix the salt and brown sugar together. Find a lidded container large enough to hold the salmon; a big plastic tub works well. Lay down a layer of the salt/sugar mixture about 1/4 inch deep. Put a layer of salmon down on this, skin side up. Cover the salmon with more salt/sugar mixture. If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. Basically you are burying the salmon in salt and sugar. Cover and let cure in the fridge at least 30 minutes, and up to 3 hours. The longer the cure the saltier it will be; I cure for 2 hours.
- Remove the salmon from the cure, which will get wet, and briefly rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack skin side down. Let this dry in a breezy place for 2 hours, or in the fridge, uncovered, overnight. I put the racks under a ceiling fan near an open window with another fan blowing at the fish from the side. You are doing this to form a pellicle on the salmon, which helps it smoke properly. Don't skip this step!
- Traditionally salmon candy is cold smoked for several days. If you can do this, go for it. Regardless, you want to bring the temperature up gradually over the course of an hour or so and let it sit at around 165°F to 200°F for at least 3 hours, and up to 6 hours if you like your salmon candy harder and smokier.
- Every 90 minutes to 2 hours, paint the salmon with the maple syrup. This also helps to remove any albumen -- the icky white stuff -- that can form between the fish flakes if your smoker gets a little too hot too fast.
- When the salmon looks good and lacquered, typically about 3 to 4 hours, remove it to the drying racks again and paint it one last time with the maple syrup. Allow to cool to room temperature before storing. Salmon candy will last a week in the fridge, longer if vacuum sealed. It freezes well, too.
Nutrition Facts : Calories 164 kcal, Carbohydrate 9 g, Protein 18 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 41 mg, Sugar 8 g, ServingSize 1 serving
SALMON CANDY
Also called Indian candy, this is maple cured salmon. Can also be made in a smoker, skip the liquid smoke. I prefer sockeye, but any will work. Tastes like the Pacific NW.
Provided by jagret
Categories Healthy
Time 17h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Skin and slice the salmon across the grain into 1/4" slices. Put in a zip lock bag.
- Add the salt, liquid smoke and enough syrup to submerge the fish.
- Mix by massaging the bag until the salt dissolves.
- Marinade 12 to 24 hours. Massaging occationally to get uniform coverage.
- Place salmon in dehydrator, run at 140F for about 3 hours.
Nutrition Facts : Calories 280.4, Fat 5, SaturatedFat 0.9, Cholesterol 52.1, Sodium 866.5, Carbohydrate 35.2, Sugar 31.7, Protein 23.2
Tips:
- To ensure the best results, select fresh, high-quality salmon fillets with vibrant color and firm texture.
- Before smoking the salmon, cure it in a mixture of salt, sugar, and spices for at least 12 hours to enhance its flavor and texture.
- Use a smoker box or a specialized smoker to infuse the salmon with a rich, smoky flavor. Alternatively, you can smoke the salmon on a grill using wood chips or a smoker tube.
- Control the temperature carefully during the smoking process to prevent overcooking. Aim for a temperature range between 140°F (60°C) and 160°F (71°C) for hot smoking and 80°F (27°C) to 100°F (38°C) for cold smoking.
- The smoking time may vary depending on the thickness of the salmon fillets and the desired level of smokiness. Hot smoking typically takes around 2-3 hours, while cold smoking can take up to 24 hours or more.
- Once the salmon is smoked, let it cool completely before storing or serving. This allows the flavors to further develop and meld together.
Conclusion:
Indian candy smoked salmon is a delectable delicacy that combines the richness of smoked salmon with the vibrant flavors of Indian spices. By following these detailed instructions and incorporating the provided tips, you can create this exquisite dish in the comfort of your own home. The combination of sweet, smoky, and subtly spicy flavors will tantalize your taste buds and leave you craving more. Whether you enjoy it as an appetizer, a main course, or as part of a hearty salad, Indian candy smoked salmon is sure to impress your family and friends with its unique and unforgettable taste. So why wait? Embark on this culinary adventure and experience the delightful symphony of flavors that this dish has to offer!
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