Honey pepper cured salmon with charred vegetable relish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | gallon | Cold water 2 cups honey |
| 4 | ounces | Dark brown sugar |
| 15 | Black peppercorns; cracked | |
| 6 | 4-ounce salmon filets; boneless, skin on | |
| Wilted greens; recipe follows charred | ||
| Vegetable relish; recipe follows | ||
Directions
BRINE
Combine all ingredients except salmon. Be sure all ingredients are mixed well. Refrigerate brine for 1 hour.
Add salmon to brine for 40 minutes and refrigerate. Remove fish and allow to air dry for 40 minutes. Prepare stove top smoker, using alder, cherry or hickory chips. Place fish in smoker and cover tightly. Fish should be golden brown in color and firm to the touch when cooked, approximately 10 to 12 minutes.
To assemble dish, place wilted greens in center of the plate with salmon across the top. Finish with charred vegetable relish.
Yield: 6 servings
NOTES : Recipe courtesy of Robert Wong Recipe by: Cooking Live Show #CL9037 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998
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