Grilled Salmon Candy Recipes
GRILLED SALMON CANDY
Make and share this Grilled Salmon Candy recipe from Food.com.
Provided by Recipe Junkie
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Soak 6 6" bamboo skewers in water 1 hour.
- Prepare charcoal (preferred) or gas grill to medium hot.
- Weave salmon strips onto skewers and season with salt and pepper.
- Combine honey, molasses and soy sauce in a small bowl.
- Brush salmon with mixture.
- You will not use it all.
- Let salmon rest 10-15 minutes, then grill on open, greased grill, basting with a little of the honey mixture as it cooks.
- Cook 6-8 minutes, turning once or just cook until done.
- Don't overcook.
- Place salmon skewers on serving plate, brush with a little more honey mixture (to help seeds stick) and sprinkle with the sesame seeds.
Nutrition Facts : Calories 69.3, Fat 2.3, SaturatedFat 0.3, Sodium 251.9, Carbohydrate 12.5, Fiber 0.7, Sugar 10.5, Protein 1
SALMON CANDY
Also called Indian candy, this is maple cured salmon. Can also be made in a smoker, skip the liquid smoke. I prefer sockeye, but any will work. Tastes like the Pacific NW.
Provided by jagret
Categories Healthy
Time 17h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Skin and slice the salmon across the grain into 1/4" slices. Put in a zip lock bag.
- Add the salt, liquid smoke and enough syrup to submerge the fish.
- Mix by massaging the bag until the salt dissolves.
- Marinade 12 to 24 hours. Massaging occationally to get uniform coverage.
- Place salmon in dehydrator, run at 140F for about 3 hours.
Nutrition Facts : Calories 280.4, Fat 5, SaturatedFat 0.9, Cholesterol 52.1, Sodium 866.5, Carbohydrate 35.2, Sugar 31.7, Protein 23.2
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- Rinse the salmon under cold running water and blot dry with paper towels. Run your fingers over the flesh side of the fillet, feeling for the sharp ends of pin bones.
- Using a sharp knife, slice the salmon widthwise into strips 1 inch wide and 4 to 5 inches long. Transfer the fish to a large heavy-duty resealable plastic bag and place the bag in an aluminum foil pan or baking dish to contain any leaks.
- Combine the brown sugar, salt, and ½ cup of the maple syrup in a bowl. Add the water and stir until the sugar and salt dissolve. Pour this over the salmon and seal the bag.
- Drain the salmon in a colander, discarding the brine, and rinse the salmon well under cold running water. Blot dry with paper towels. Arrange the salmon flesh side up on an oiled wire rack over a rimmed baking sheet and let air-dry in the refrigerator until tacky, 2 hours.
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