Cold Smoked And Grilled Salmon
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
16 cups
Water (warm)680 g
Brown Sugar450 g
Kosher Salt1 tsp
Cinnamon1 tsp
Nutmeg1 cup
Soy Sauce1 cup
Corn (fresh or frozen)1 cup
Jicama (diced)1 cup
Cucumber (diced)1 cup
Red Onion (diced)3 tbsps
Cilantro (chopped)1
Cumin2 cups
Ricotta Cheese4
Eggs2 tbsps
Parmesan Cheese2 cups
Flour1 cup
Green Chilies (chopped)1 tsp
Salt2.5 cups
PankoDirections:
1
Whisk together all ingredients
2
Thaw corn kernels, if using, and drain
3
Dice all ingredients to size of corn kernels
4
Process all ingredients except panko and egg whites
5
Place into large bowl, then fold in panko, then slowly fold in egg whites in 2 separate actions
6
Make sure to fold and not stir or whip
7
Cilantro Citrus Sauce: 1/2 bunch cilantro, chopped 1/2 lime, zest 1/2 lemon, zest 1/2 orange, zest 1 orange, juiced 1 lime, juiced 1 tablespoon shallots 1/2 tablespoon garlic 1/2 cup white wine 4 tablespoons butter Salt and pepper, to taste Mix cilantro, zests, juices, shallots and garlic
8
Saute cilantro mixture, deglaze with wine, reduce
9
Add butter adjust with salt and pepper
10
4 (8-ounce) salmon fillets Day One: Marinate 4 (8-ounce) boneless, skinless salmon fillets overnight in smoked salmon brine
11
Day Two: Remove salmon filets from brine
12
Rinse lightly in cold water, pat dry
13
Put fillets in smoker
14
Cold smoke fish in smoker over indirect heat to avoid cooking until smoke flavor is evident (1 to 2 hours)
15
Be sure fish remains cool to the touch
16
This process will put flavor into the fish without cooking the flesh
17
Do not smoke fish too hot as it will still be put on the grill to finish the cooking process
18
Reserve fish in refrigerator until ready to grill
19
Prepare summer corn salsa refrigerate until served
20
Prepare Chile Dumpling batter and refrigerate
21
Preparation: Preheat BBQ grill to hot fire
22
Warm corn salsa to room temperature
23
Set-up steamer on stovetop, bring water to a simmer
24
Prepare cilantro citrus sauce and keep in warm location
25
Scoop 12 (2-ounce) portions of dumpling mix into steamer
26
Cover and cook 8 to 10 minutes
27
While dumplings are steaming place salmon on grill to desired doneness (5 minutes per side per inch of thickness)
28
Final Assembly: Place 3 dumplings on each plate
29
Spoon corn salsa between dumplings
30
Place grilled salmon atop dumplings
31
Drizzle salmon and plate with citrus sauce