SMOKED SALMON WITH SWEET ONIONS
Another recipe for my stove-top smoker! Love this thing! Cooking time does not include marinade time. Because the salmon cooks quickly, either partially cook the potatoes or add them to the smoker and smoke until partially cooked before adding the salmon. Serve with your favorite dill sauce (mine is Recipe #102047)
Provided by Galley Wench
Categories Low Cholesterol
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow glass dish (or zip lock bag) combine the sugar, salt, pepper, bay leaves, and wine.
- Stir to dissolve the sugar and salt.
- Place the salmon fillet in the solution; cover and refrigerate for at least 2 hours, preferably overnight.
- Remove and blot the marinade from the salmon.
- Place the Alder wood chips in the base of the smoker and position the drip pan and rack.
- Line the drip pan with aluminum foil and pour about 1/3 cup of the marinade into the drip pan.
- Lay the fillet on the smoker rack, skin side down, and cover with several layers of the sliced sweet onions, placing potatoes and peppers around the salmon.
- Cover and smoke in the usual fashion for 15 - 18 minutes.
- Transfer the fish and sliced onions carefully with a spatula to a serving platter.
- Garnish with the parsley and lemon wedges.
- Serve with your favorite dill sauce (my favorite Recipe #102047).
Nutrition Facts : Calories 407.2, Fat 5.5, SaturatedFat 0.9, Cholesterol 78.8, Sodium 507.1, Carbohydrate 46.9, Fiber 5.6, Sugar 8.4, Protein 35.1
STOVE TOP SMOKER SMOKED ONIONS
Choose your favorite from Red, Yellow, Spanish or Sweet Onions. I didn't notice much of a difference between yellow and Spanish onions, but red onions gave a slightly sweeter and sharper end result. Sweet onions, like Vidalias, make wonderful eating on their own or in sandwiched or dips. Use apple wood chips or corncob chips. From the cookbook, "Smokin"
Provided by TxGriffLover
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim the root end from the onions and peel away the papery skin and outermost ring. Slice them as evenly as you can, just under a half-inch thick, transferring the slices to the smoker.
- rack as you work to keep them intact.
- Season the onions by brushing them lightly with olive oil and sprinkling them liberally with salt and pepper.
- Smoke with the apple or corncob chips until lightly browned and tender, about 20 minutes. Check for doneness after 15 minutes.
- Serve smoked onion slices with grilled meat or poultry, toss them in a salad, or use them in sandwiches. Always make more than you think you need-you'll find a million uses for them.
Nutrition Facts :
GRILLED SALMON AND SWEET AND SOUR ONIONS
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Peel and cut onions into quarters or eighths and slice in food processor.
- Heat oil in nonstick skillet and saute onion, partly covered, about 10 minutes.
- When onion begins to soften, stir in ginger and vinegar; cover and continue cooking over low heat until onion is soft, 5 minutes more.
- Wash and dry fish. Grill on stove-top grill, or broil. Measure fish at thickest point, and cook 8 to 10 minutes to the inch.
- Wash and stem grapes. Add grapes, oregano and thyme to onion; season with pepper and cook, covered, until the rest of the meal is ready, a few minutes longer. Arrange salmon on two dinner plates and top with onion-grape mixture.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 13 grams, Carbohydrate 44 grams, Fat 22 grams, Fiber 7 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 102 milligrams, Sugar 23 grams
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