Smoked Brined Salmon

Name: Smoked Brined Salmon
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon whole black peppercorns; 1 medium onion, sliced; 1 Tbsp grated orange peel (from 1 small orange); 1 teaspoons paprika; 0 teaspoons pepper; 1 kilograms skin-on salmon fillet; 59 milliliters salt; 118 milliliters sugar; 2 Tbsps vegetable oil; 946 milliliters water; 4 to 6 wood chunks for smoking (hickory, mesquite or apple)

You can never have too many main course recipes, so give Smoked Brined Salmon a try. This recipe serves 6. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 386 calories, 38g of protein, and 17g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up peppercorns, pepper, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

In large heavy-duty resealable plastic food-storage bag, mix sugar, salt, orange peel, onion, peppercorns and 4 cups water. Seal bag and squeeze to mix until sugar and salt have dissolved.

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Orange Zest

Peppercorns

Onion

Sugar

Water

Salt

Place salmon in bag of brine; seal bag. Refrigerate at least 3 hours but no longer than 4 hours.

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Salmon

Brine

Cover wood chunks with water; soak at least 30 minutes.

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Water

Drain wood chunks. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturers directions.

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Water

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Frying Pan

Meanwhile, remove salmon from brine; discard brine. Blot salmon dry with paper towels.

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Salmon

Brine

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Paper Towels

Brush both sides of salmon with oil.

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Salmon

Cooking Oil

Place salmon, skin side down.

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Salmon

Sprinkle with paprika and pepper.

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Paprika

Pepper

Place salmon, skin side down, on top grill rack in smoker. Cover and smoke about 1 hour or until salmon flakes easily with a fork. If smoking stops, add additional wood chunks through side door of smoker.

Ingredients you will need

Salmon

Equipment you will use

Grill

Place salmon, skin side up, on foil. Peel skin from fish and discard. Use foil to turn fish onto serving platter.

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Salmon

Fish

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

1teaspoon

whole black peppercorns 1medium

onion, sliced 1Tbsp

grated orange peel (from 1 small orange)1teaspoons

paprika 0teaspoons

pepper 1kilograms

skin-on salmon fillet 59milliliters

salt 118milliliters

sugar 2Tbsps

vegetable oil 946milliliters

water 4

to 6 wood chunks for smoking (hickory, mesquite or apple)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.