One More Bite / January 2012 / Recipe: Smoked Salmon

Jan 23, 201209:04 PMOne More Bite

Recipe: Smoked Salmon

Part 2 of 3 - Super Bowl "Dude Foods:

Gone are the Denver Broncos and the horse they call Tebow! Trampled by Giants, gone also are the Green bay Packers! OOPS, No repeat this year. Those left standing and playing in Super Bowl XXXXVI are the New England Patriots and the New York Giants. I will be rooting for the Giants not only because they are an East coast team but because they took down the Packers. But to be fair, I have decided to honor New England with this week's featured recipe. And for the grief that I am giving the Pack, I am planning a special tribute next week.

Comprised of Maine, New Hampshire, Vermont, Massachusetts, Rhode Island and Connecticut;  New England, known for its majestic seascapes, is also home to some of the best seafood restaurants in the country. On any given day you can stroll down to the docks or shop the local outdoor markets to purchase fresh fish. While much of the region's exports consists of industrial products, Maine is ranked 9th in aquaculture ( farming of aquatic organisms - fish, crustaceans, mollusks...).

As a former commercial fisherman, my father-in-law didn't miss the boat when it came to filling a freezer. As a result, while most kids were being fed PBJ sandwiches, my wife at an early age developed an appreciation for one of the sea's most prized possessions. Her father also taught her how to properly prepare the day's catch using only four simple ingredients. Through the years she has "tweaked" the recipe, creating her own spin on a family favorite. With its simplicity of ingredients and enveloped smokiness, you won't find yourself empty handed when it come to enjoying smoked salmon.

So, what are you waiting for? Grab a Leine.  Fire up the coals and take the party outdoors!

FOOD FOR THOUGHT -  Salmon is high in protein, omega 3's and vitamin D.

Ingredients:  3/4 C. Mayonnaise, 1 T. sugar, 1 T. McCormick Roasted Garlic and Herb Seasoning, 1/2 teaspoon fresh thyme, 2 lbs. Salmon.

Directions:  (1)Thaw salmon filet. Using paper towels carefully remove excess water by gently dabbing salmon. Place  fish onto aluminum foil for smoking. Create mayo rub by combining all ingredients thoroughly. Smooth over entire fish and refrigerate for 1-2 hours. (2) Meanwhile soak wood chips in cold water. Be sure they are immersed and well saturated. Thirty minutes prior to cooking, heat up the coals. When they are red hot, spread evenly over entire bottom of grill.Close grill and wait for temperature to rise to 350 degrees. Drain wood chips and toss them evenly over coals. (3)  Place salmon onto foil and spread mayo rub over entire fish. Place onto grill's top shelf closest to the exhaust. (4) When salmon turns a light golden color, use the flake test to check fish doneness. Press the thickest part with your finger. The meat should break into firm flakes and pull away easily.
 

Recipe by Tammy LaFavor - Plowman. Photography by David Plowman, personal chef / owner Catering By Grace. They can be contacted at cateringbygrace2010@hotmail.com