Fire And Ice Smoked Salmon Recipes

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FIRE AND ICE SMOKED SALMON



Fire and Ice Smoked Salmon image

You will love this smoked salmon. Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix.

Provided by Diane Horn Talts

Categories     Breakfast Seafood

Time 4h55m

Yield 10

Number Of Ingredients 7

½ cup brown sugar
2 tablespoons salt
2 tablespoons crushed red pepper flakes, or to taste
½ cup finely chopped fresh mint leaves
¼ cup brandy, or to taste
1 (4 pound) salmon side, bones removed with pliers
2 cups alder wood chips, soaked in water, or as needed

Steps:

  • In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of the grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.

Nutrition Facts : Calories 395.8 calories, Carbohydrate 11.5 g, Cholesterol 107.3 mg, Fat 19.9 g, Fiber 0.3 g, Protein 36.4 g, SaturatedFat 4 g, Sodium 1506 mg, Sugar 10.8 g

FIRE AND ICE SALMON



Fire and Ice Salmon image

You will love this smoked salmon. Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix.

Provided by ElizabethKnicely

Categories     Summer

Time 4h55m

Yield 10 serving(s)

Number Of Ingredients 7

1/2 cup brown sugar
2 tablespoons salt
2 tablespoons crushed red pepper flakes (to taste)
1/2 cup finely chopped fresh mint leaves
1/4 cup brandy (to taste)
1 (4 lb) salmon fillets, bones removed with pliers
2 cups alder wood chips, soaked in water

Steps:

  • In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.
  • COOK'S NOTE:.
  • Can be made ahead and served cold. The red pepper flakes will make it hot and fiery with coolness from the mint. Enjoy! Can be served cold at a brunch with bagels and cream cheese. Remember, it has a kick!

Nutrition Facts : Calories 291.6, Fat 8, SaturatedFat 1.5, Cholesterol 83.7, Sodium 1535.7, Carbohydrate 11.3, Fiber 0.2, Sugar 10.9, Protein 37.4

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