Damsel in dis Dress > wrote:
> (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.
Sounds great. How long does this keep, once it's made?
I tried something similar once, and the
result was halfway between smoked salmon and regular BBQ
salmon. I think I didn't cook it slowly enough.
I'm temped to do it again, but probably in some future
salmon season where fish are more plentiful. If it
keeps 2-3 weeks refrigerated it would be a good way
to extend the end of the season.
Steve