Apple Cured Smoked Salmon Recipes

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HOT SMOKED SALMON WITH SALAD OF APPLES, DRIED CHERRIES, HAZELNUTS AND GREENS AND APPLE CIDER VINAIGRETTE



Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens and Apple Cider Vinaigrette image

Provided by Bobby Flay

Time P1DT8h25m

Yield 8 to 10 servings

Number Of Ingredients 17

1/2 cup kosher salt
2 tablespoons granulated sugar
2 tablespoons light brown sugar
2 teaspoons crushed black peppercorns
1 (3 to 3 1/2-pound) piece center-cut salmon, skin on, pin bones removed, halved
Alderwood chips, soaked in cold water for 4 hours
Salad of Apple, Dried Cherries, Hazelnuts and Greens with Apple Cider Vinaigrette, recipe follows
1/4 cup apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
1/4 cup canola oil
4 ounces organic baby greens, roughly chopped
1 Gala apple, cored and thinly sliced
1 Granny Smith apple, cored and thinly sliced
1 cup dried cherries
1 cup peeled, toasted hazelnuts, chopped

Steps:

  • In a medium bowl, mix together the salt, granulated sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish on the work surface and top with an equally long layer of plastic wrap. Lay 1 half of the salmon, skin-side down, on the plastic wrap. Sprinkle the rub onto the flesh of the salmon. Place the second half of the salmon, flesh-side down, on top the first half. Fold the plastic over to cover, and then close the foil edges together and crimp tightly around the fish.
  • Place the wrapped fish onto a sheet pan and top with another sheet pan. Weigh down with a brick or 2 and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.
  • Unwrap the fish and rinse off the cure mixture with cold water. Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
  • Prepare a smoker with alderwood chips. Smoke the salmon over the smoldering chips, keeping the temperature inside the smoker at about 200 degrees F, until the thickest part of the fish registers 150 degrees F, about 1 hour. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
  • Place the salmon on a platter. Drizzle with some of the reserved Apple Cider Vinaigrette, and top with the Salad of Apple, Dried Cherries, Hazelnuts and Greens. Serve.
  • Whisk together the vinegar, honey, mustard and salt and pepper, to taste, in a large bowl. Slowly whisk in the oil until emulsified. Reserve some to drizzle over the fish. Add the greens, apples, cherries and hazelnuts to the remaining vinaigrette and toss to combine. Season with salt and pepper.

HOT SMOKED SALMON WITH APPLES, DRIED CHERRIES, HAZELNUTS AND GREENS



Hot Smoked Salmon with Apples, Dried Cherries, Hazelnuts and Greens image

Provided by Bobby Flay

Categories     Fish     Leafy Green     Backyard BBQ     Dinner     Apple     Cherry     Seafood     Salmon     Summer     Smoker     Hazelnut

Yield Serves 6 to 8

Number Of Ingredients 17

Salmon
1/2 cup kosher salt
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
2 teaspoons crushed black peppercorns
1 (3- to 3 1/2-pound) piece center-cut salmon fillet, skin on, pin bones removed
Salad
1/4 cup apple cider vinegar
1 tablespoon whole-grain mustard
2 teaspoons clover honey
Kosher salt and freshly ground black pepper
1/4 cup canola oil
4 ounces organic baby greens
1 Granny Smith apple, cored and thinly sliced
1/2 small white onion, halved and thinly sliced
1/4 cup dried cherries
1/4 cup chopped hazelnuts, toasted

Steps:

  • 1. Cure the salmon: Mix together the salt, granulated sugar, brown sugar, and peppercorns in a medium bowl. Line a piece of extra-wide aluminum foil that's a little longer than the length of the fish with an equally long layer of plastic wrap. Sprinkle half of the salt rub on the wrap. Lay the salmon on the rub. Sprinkle the remaining rub on top of the salmon. Cover with plastic and wrap in foil, crimping the edges together tightly around the fish. Put the wrapped fish on a rimmed baking sheet and top with another baking sheet. Weight with a brick or two and refrigerate for 24 hours.
  • 2. Unwrap the salmon and rinse off the cure mixture with cold water. Pat dry with paper towels and put the salmon in a cool, dry place (not the refrigerator) until the surface of the fish is dry and somewhat matte, 1 to 3 hours, depending on humidity. A fan may be used to speed the process.
  • 3. Soak 2 cups alder wood chips in water for at least 30 minutes.
  • 4. Heat your smoker according to the manufacturer's instructions. If using a charcoal or gas grill, set up a drip pan with water on the bottom grates and heat the grill to low for indirect grilling. For a charcoal grill, put the drained wood chips over the hot coals, add the cooking grate, and close the cover. For a gas grill, add the wood chips to a smoker box or foil pouch, put on the cooking grates toward the back, and close the cover. For both grills, open the vents halfway and maintain a temperature of 200°F. Let smoke build for 10 minutes.
  • 5. Add the salmon to the smoker, skin side down, and cover the smoker. Adjust the heat as needed to maintain the temperature and smoke until the thickest part of the fish registers 150°F, about 1 hour. Serve immediately or cool to room temperature, wrap tightly in plastic, and refrigerate for up to 3 days.
  • 6. Make the salad: Whisk together the vinegar, mustard, and honey in a large bowl and season with salt and pepper. Slowly whisk in the oil until emulsified. Add the greens, apple, onion, cherries, and hazelnuts and toss to combine. Season with salt and pepper.
  • 7. Put the salmon on a platter and arrange the salad on top.

BRINE FOR SMOKED SALMON



Brine for Smoked Salmon image

Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.

Provided by Mike O.

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 13h10m

Yield 24

Number Of Ingredients 13

1 gallon water
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
lemon pepper to taste
1 (3 ounce) package dry crab and shrimp seasoning mix
freshly ground black pepper to taste
4 cloves garlic, crushed or to taste
1 dash hot pepper sauce
4 lemons, sliced and crushed
2 oranges, sliced and crushed
1 lime, sliced and crushed
1 large yellow onion, sliced

Steps:

  • Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.
  • Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).

Nutrition Facts : Calories 81.7 calories, Carbohydrate 22 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 3824 mg, Sugar 18.9 g

APPLE CIDER CURED SMOKED SALMON



Apple Cider Cured Smoked Salmon image

Make and share this Apple Cider Cured Smoked Salmon recipe from Food.com.

Provided by Sharon123

Categories     Apple

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup brown sugar
1/4 cup salt
4 cups apple cider (or juice)
2 cinnamon sticks
1 teaspoon fennel seed
1 teaspoon whole allspice
1 teaspoon black peppercorns
2 bay leaves
1 teaspoon red pepper flakes
6 sprigs thyme (or 1/2 teaspoon dried thyme)
1 large salmon fillet, skin and small pin bones removed (about 1 pound each)
1 bunch wood chips (soaked)

Steps:

  • To make brine:
  • In a saucepan, combine the brown sugar, salt and apple cider; bring to a boil. Add remaining brine ingredients, remove from the heat and cool. The brine can be made 2 to 3 days in advance and kept in the refrigerator.
  • Place the salmon fillets in the liquid brine for at least 6 hours up to overnight(making sure it's submerged), refrigerated. Remove the salmon from the brine and place uncovered, on a wire rack set in a shallow baking pan(or a cookie sheet). Refrigerate the fillets for at least 6 hours, or overnight, to dry them out. (A dry fillet will take on smoke quicker than a moist fillet)
  • To smoke salmon:.
  • In an outdoor grill, make a small fire using mesquite charcoal or briquettes. When the fire has burned down to a hot bed of coals, after about 1 hour, place the soaked wood on the coals. Position the grate 8" to 12" above the smoking wood and place the salmon fillets on the grate.
  • Cover the grill and shut any open-air vents. After 5 minutes, check the heat of the grill; large fillets will be cooked and smoked through in about 30 minutes if the heat is low, about 300* to 350*F., while a hotter fire will cook the fillets in 15 to 20 minutes. Serve the salmon hot off the grill and enjoy!

Nutrition Facts : Calories 304.1, Fat 2.9, SaturatedFat 0.5, Cholesterol 41.3, Sodium 7149, Carbohydrate 54.4, Fiber 0.4, Sugar 53, Protein 16

DRY-CURED SMOKED SALMON



Dry-Cured Smoked Salmon image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 4h15m

Yield 4 servings

Number Of Ingredients 11

1/2 cup kosher salt
1/2 cup brown sugar
1 1/2 teaspoons dried lemon zest
1 1/2 teaspoons dried basil
1/4 teaspoon freshly ground white pepper
2 pieces of salmon fillet, about 1 pound each
About 2 handfuls of soaked mesquite, apple or hickory chips
6 tablespoons olive oil
2 tablespoons lemon juice
Freshly ground pepper to taste
4 cups mixed greens (arugula, watercress, radicchio or other spicy bitter greens), optional

Steps:

  • To make the dry cure, combine all the ingredients. This will make about one cup. The mixture may be kept, covered, for six months or more. For this recipe, you will need four tablespoons.
  • Rub each salmon fillet on both sides with two tablespoons of the dry cure and place in a glass baking dish. Refrigerate for six hours, or overnight.
  • Remove fillets from the dish and rinse quickly under running water, just to remove excess cure. Place fillets on a raised grid surface to allow air to circulate around them. Leave to dry for three hours, or until the surface is dry and shiny.
  • Forty-five minutes before cooking, light the charcoal fire.
  • When ready to cook, throw a handful of wood chips on the coals. Add hot water to the water pan of the smoker, or an improvised smoker (see note). Place the fillets on the grid over the water pan. Cover with the lid and leave the fish for at least 45 minutes, depending on the thickness of the fish. Check periodically and replenish the fuel or chips if necessary. The smoker temperature should not exceed 190 degrees (use an oven thermometer). The fish is done when the flesh is firm to the touch.
  • In a mixing bowl, whisk the olive oil, lemon juice and pepper to blend.
  • Remove the fish from the grill and cut crosswise into serving pieces. Serve the fish immediately on its own with the vinaigrette, or on a bed of greens dressed with the vinaigrette.

Nutrition Facts : @context http, Calories 728, UnsaturatedFat 34 grams, Carbohydrate 20 grams, Fat 51 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 10 grams, Sodium 654 milligrams, Sugar 19 grams

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