Sockeye

[Crewdawg52]

Had to do some omega-3's again. Got some wild caught sockeye salmon.

In it's bath.... (brine) for 4 1/2 hrs.

Forming the pellicle.... With "something else"

In the Kettle with cherry

Time to eat. Steamed sparagus with leftover remoulade sauce, smashed spuds with roasted onions and peppers covered with cheese, and smoked salmon with a dill sauce ( sauce very easy to make).

[Slanted88]

Man...ya got Louie slappin on the back of the melon. Gonna hafta get that woman some Sockeye....Nice...real nice!

[Bassman]

It doesn't get any prettier than that! I give you for a beautiful plate.

[Richtee]

Man is that stuff purty. Best salmon there is IMHO.

[ALX]

Beautiful fish,plate and smoke...

[Fishawn]

A beauty for sure there Dawg!.... Love the Sockeye!.... Get it often up here in the NW..... Can I ask what you used for brine? AND are you using a fan to for the pelicle?.... if ya are.... Sure seems to help.

Nice work!.....And full plate looks fantastic!

[erain]

that is some slammin salmon CD!!! looks awesome and you hit it right with that dill sauce. if there are two things that go together better than fresh dill and salmon i aint found it yet!!!

[Crewdawg52]

A beauty for sure there Dawg!.... Love the Sockeye!.... Get it often up here in the NW..... Can I ask what you used for brine? AND are you using a fan to for the pelicle?.... if ya are.... Sure seems to help.

Nice work!.....And full plate looks fantastic!

Many thanks for all the kind words guys. Mrs Dawg and I just love the salmon with dill sauce!

Basic brine: 1/2 gal water, 1/4 cup EACH kosher salt & brown sugar, good sprinkle of Old Bay, and left over apple juice.

Yes on the fan. After about 4 1/2 hrs in the brine, remove, rinse, pat dry,and put under the fan for 1/2 hr, then back in the frig uncovered until I take it out to smoke.

[Capt Dan]

Nicely done buddy, I can almost taste it from here! Very pretty plate!

, uh um when I get a recharged load of them anyways!

[smokeAN]

That looks Great!!

[curious aardvark]

you can have some for that plate of food. Read through the whole description and started salivating lol

But what's with the tin of pi*s (yes folks that what australians call their own lager) ?
Surely you can do better than a tinny of fosters ???
shocking