FoodBanter.com - View Single Post

Damsel in dis Dress[_1_]

On Sat, 8 Jul 2006 19:03:40 +0000 (UTC), (Steve
Pope) wrote:

>As a datapoint, fresh/wild Alaska salmon (not necessarily Copper
>River) has been $21/lb on the two ocassions I've bought it
>the past couple weeks.
>
>My two favorite preparations are on the Weber (indirect method,
>wood smoke), or it that is not feasible, braising (not poaching) using
>a combination of vegetable broth and white wine along with spring
>onions or green garlic.

This is what Crash uses when he makes his famous smoked salmon. He
soaks the salmon overnight, then he says he smokes it at 350F. I'm
thinking he means 250F, and is just remembering wrong, but it's hard
to say with him. He's usually out there with his fishn for about two
hours. At any rate, this makes great smoked salmon.

* Exported from MasterCook *

Honey Cure for Smoked Salmon

Recipe By :Steven Raichlen
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cold water
3/4 cup honey
1/2 cup coarse salt -- kosher or sea
4 strips lemon zest
10 whole cloves
10 allspice berries
10 peppercorns
2 bay leaves, whole

Combine all the ingredients in a bowl and whisk until the salt and
honey are dissolved. Use right away.

Source:
"Barbecue Bible! Sauces, Rubs and Marinades"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - -

Serving Ideas : Makes enough for two pounds of seafood, chicken, pork,
or turkey.

NOTES :
Raichlen: This cure was designed for fish, but I wouldn't turn my
nose up at it for turkey or chicken. Cover and marinate fish steaks
for 1 to 2 hours, larger fish filets for 2 to 3 hours, and whole fish
overnight in the refrigerator. Chicken breasts need 2 to 4 hours; a
whole bird, overnight.