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I decided to pick up a nice slab of salmon this week and to smoke it up on Saturday.
Made a brine 1 cup low sodium soy sauce, 1/2 cup dark brown sugar, a couple cloves of garlic, 1 cup of white wine and 2 cups H2o.
Let the salmon chunks brine for about 10 hours, then took them out to pat them dry and let a nice pellicle form on the surface.
Popped them back into the fridge on racks so the air could get to them and the pellicle formed in an hour or so.
Put them in the Traeger on the "smoke setting" for a couple of hours with apple wood. The grill held a temp of about 150, and I took the salmon to an IT of 140°
Also smoked some nice asparagus to go with it and made a batch of potato salad as well.
All-in-all, yummy stuff!
Thanks for looking
Oops! no pics of it, but served it with a nice dill sauce made of a Tablespoon of fresh dill, the same of fresh parsley, 1/2 cup each of greek yogurt and sour cream and the juice of half a lemon.
Made a brine 1 cup low sodium soy sauce, 1/2 cup dark brown sugar, a couple cloves of garlic, 1 cup of white wine and 2 cups H2o.
Let the salmon chunks brine for about 10 hours, then took them out to pat them dry and let a nice pellicle form on the surface.
Popped them back into the fridge on racks so the air could get to them and the pellicle formed in an hour or so.
Put them in the Traeger on the "smoke setting" for a couple of hours with apple wood. The grill held a temp of about 150, and I took the salmon to an IT of 140°
Also smoked some nice asparagus to go with it and made a batch of potato salad as well.
All-in-all, yummy stuff!
Thanks for looking
Oops! no pics of it, but served it with a nice dill sauce made of a Tablespoon of fresh dill, the same of fresh parsley, 1/2 cup each of greek yogurt and sour cream and the juice of half a lemon.
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