Smoked Steelhead Trout (Salmon)

Name: Smoked Steelhead Trout (Salmon)
Prep time: 13 h 40 min
Cook time: 13 h 40 min
Total time: 13 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps dried rosemary, crushed; 4 cloves garlic, chopped; 6 servings ground black pepper to taste; 2 Tbsps olive oil; 454 grams alder wood chips, soaked in water or wine; 237 milliliters sugar-based curing mixture (such as Morton® Tender Quick®); 907 grams steelhead trout fillets; 946 milliliters water

Smoked Steelhead Trout (Salmon) requires approximately 13 hours and 40 minutes from start to finish. This recipe serves 6. One portion of this dish contains roughly 36g of protein, 36g of fat, and a total of 791 calories. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you have olive oil, sugar-based curing mixture, garlic, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Rinse the fish fillets and place them in a shallow glass baking dish.

Ingredients you will need

Fish Fillets

Equipment you will use

Glass Baking Pan

Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.

Ingredients you will need

Dry Seasoning Rub

Olive Oil

Rosemary

Garlic

Fish

Dissolve the curing salt in the water and pour into the dish with the fish.

Ingredients you will need

Water

Fish

Salt

Let it marinate for 15 minutes per half inch of thickness.

Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.

Remove the fish from the brine and discard leftover liquid.

Ingredients you will need

Brine

Fish

Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste.

Ingredients you will need

Pepper

Fish

Equipment you will use

Aluminum Foil

Place them on the rack in the smoker.

Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.

Ingredients you will need

French Fries

Fish

Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C).

Ingredients you will need

Fish

Remove from the smoker and let rest for 20 minutes before serving.