Leftovers *Ü*

18 03 2008

This little concoction is leftover stove-smoked salmon set onto your basic Chinese Chicken Salad, without the chicken. It was lunch time, and I knew we had a lot of odds and ends in the fridge, so….

We’ve got shredded iceberg lettuce and white cabbage, spring greens directly from the garden, freshly picked green onion, cilantro, our toasted coriander seasoning and toasted ramen noodles, dressed with commercial dressing, garnished with wedges of tomato, avocado and sliced hard-cooked egg.

The recipe for the salmon was one I found on-line. I have a smoker-pan and use it regularly these days!

CURED, PAN-SMOKED SALMON
From Scott Paul Wines

Quite simply, this is the very best salmon preparation we’ve ever had – anywhere. This is one of those rare recipes that is incredibly simple yet yields results so impressive that you’ll want to serve it to guests. And they will ask for the recipe.

You’ll start by fashioning a cast iron skillet into a smoker. To do that, line a 10 inch skillet with foil, tearing a 1 ½” hole in the center. This is where you’ll place the wood chips (mesquite, alder, etc. Incidentally, grapevines work well). You’ll need a round wire cake rack with 1″ feet. If you don’t have one with feet, improvise by balling up 4 small pieces of tin foil and placing them underneath the outer edges of the rack so the rack is balanced. Lastly, line your skillet lid with foil. That’s it. You’ve done the hard part. Now, on with the recipe.

1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 teaspoons sugar
1 ¼ pound center-cut salmon fillet, with skin, in 1 piece
1 teaspoon olive oil
½ tablespoon wood chips

In a small bowl, combine the salt, pepper and sugar. Place the fish on a platter and rub the seasoning mix all over. Cover with plastic wrap and refrigerate at least one hour. Prepare your skillet as described above (don’t put the chips or cake rack in yet) and place over high heat until very hot, about 5 minutes. Pat the salmon dry with paper towels and lightly brush both sides with oil. Add wood chips to the center of the skillet and then position the cake rack on top. When the chips begin to smoke, place the fish on the rack, skin side down and cover tightly with the foil-lined lid. Reduce heat to moderately low and
smoke the salmon for about 10 minutes or until a fork inserted into the
fillet meets with no resistance. Serve hot or chilled, but hot is our
preference.

Serves 4

This really is a fabulous recipe for salmon. I detest salmon, but I’ve been happy to eat salmon cooked like this 3 different times inside of 1-1/2 weeks. I would normally eat that much salmon in 1-1/2 years! I haven’t got the cooking temp and time to coordinate yet, so I finish the fish in the broiler. I cook it until it just starts to separate when prodded. I’d come closer to eating salmon raw as sushi than cooked, so you may want to cook yours a wee bit longer. We really liked it “medium rare.” This particular piece was left from dinner a few nights ago. I wrapped it tightly in plastic wrap, then in foil and the smoky flavor intensified and worked all the way through the salmon. I’d use this for hors d’oeuvres because it’s so well flavored and moist. Now….what’s for dinner??

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