Smoked sockeye salmon. I cut the filets into single servings, brine for 12 hours, dry in the refrigerator for 3 hours, then into the smoker for 30-40 minutes at 225 degrees. Next step is to pull the racks out and brush the fish with maple syrup, then back in the smoke for another 20-30 minutes, followed by another coat of syrup. I won’t taste until tomorrow, but it looks very good. I have only ever used alder for the smoke. Also smoke the fish skin on and remove it before vacuum packing.
Edit-Brine:
1 gallon water
1/4 cup low sodium soy sauce
1/2 cup non-iodized salt
1 cup brown sugar
2 teaspoons red pepper flakes
3 garlic cloves, peeled and crushed
2 tablespoons liquid smoke
combine and stir until salt and sugar have dissolved.
Looks good ripdog, can’t believe you had the disciple to not eat any after smoking
Been smoking a lot of salmon lately too. Usually I just smoke it straight up after brining but last batch I made a maple syrup, orange juice glaze that i applied a couple times during the smoke and it was an excellent addition.
I don’t like the taste of it right off the smoke, so I always wait until the next day. Just ate a piece and holy shit is it good. Head and shoulders better than the last two batches from November and December. I cooked those batches at closer to 200 degrees and they didn’t turn the deep red color I got here. I also ran the smoker out of water briefly and the temp jumped up to 250 for a few minutes this time. My dad finished his in the oven with a sprinkle of brown sugar, but I didn’t want to do any of the cooking inside the house so I opted for maple syrup. Helps you remove the albumin that comes to the surface during cooking too. I’ll have to try adding other flavors–OJ sounds interesting.
The trick to good saag is the greens. Only half or so spinach, mustard greens and fenugreek are essential. Also sautee the onion and spices in mustard oil. BTW if its too thick just add water.
I’ve seen it for $32/lb at my local butcher shop, but would expect a premium at PPM. My smoker holds up to 6 lbs and my cost is about $70 in fish, brine, wood, and propane for that amount. I give most of it away and my son eats it for lunch a few days a week. It goes fast.
It’s almost doubled in price in the last 10 years. I remember being out for a visit and getting some to take back to Colorado and it was only 30 something. When I came back I went and looked and it was 50 something, way too much. If they have it at a liquor store or some road side converted fire work stand up on one of the reservations that had it for something less touristy I would get more of it. Smoked salmon in rice is really good!
This was A+ advice. The original recipe called for 100% spinach, but making it half spinach and half mustard greens punches up the flavor and the light-green color adds visual appeal imho. It definitely kicks my saag game up to the next level.
Awesome. When I moved to England it took a while to figure out why it was always bland compared to california. Also it was always called palak, not saag, which I took as simply a regional difference. Turns out palak is spinach, and saag is greens in general. If I wanted it how I like it I had to learn how to do myself.
Anyway, adding some methi (fenugreek) leaves will fill out the flavor, and if your paneer is homemade it’ll hold together a bit better if you brown it in ghee first.
Meh, wings are for people who like to look really busy but not get anything done. “Oooh looks at this giant plate of bones I created while I ate 2oz of meat and filled up on celery.” #nuggetlife
Yeah I get the Buffalo stans and their takes on breading, but there’s just no doubt that the baked or grilled wings have a much harder time clinging to the sauce.
I forgot to take pictures but we hosted a dinner party on Saturday where I made cioppino, a crab cakes, and Mac and cheese.
We had crab, shrimp, clams, and cod in the cioppino. I love making and eating it but Jesus Christ it’s an expensive meal to cook. I had guests bring the clams and cod and I still spent about $80 on the rest of the ingredients. Fucking crab.
