Tag Archives: salmon

Fish, Salmon, WSM

Warm smoked side of Salmon

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I’ve done my fair share of salmon on the OTP, but this time I was trying something different. I wanted to do some warm smoked salmon, since I had a nice group of friends coming over tonight. It was one side of salmon with the skin still on, so I could play around with it nicely.

First I did was to salten it. There are 2 ways of brining, wet and dry, and I choose the wet one. I took 10 liters of water and added 1 kg of salt to it. (ratio is 100 grams per liter of water).

now, keep stirring until all the salt is dissolved and absorbed by the water. Doesn’t takt that long, just be patient. Took me about 5 minutes.

Added the whole salmon and let it in there for about 60-90 minutes.

After that, I removed the salmon from the brine and let it dry out in the fridge for at least 24 hours.

Now, for the smoking, I had to play around a little. I couldn’t get the temperature in my smoker under 85 degrees, so I had to go with that. (Celcius, not Fahrenheit).

Once in the temperature, I cut the salmon in 2 parts and placed them on the grill on smoking planks (although they absolutely didn’t burn, what was the idea). I used the planks to make sure I could remove the salmon from the grill rack, and not have it stuck to it at the end of the smoke.

I applied whiskey barrel wood, but I guess all wood would be good. Just choose your own personal preference.

I continued to measure the core temperature and maintaining the lowest temperature possible in the WSM and kept adding hands of whiskey wood to it, to keep the smoke levels going, especially in the beginning.

After about 1 – 1,5 hour, temperature hit a 45 degrees celcius mark and I decided it was time to have a go at it.

Now, just put it on the table, add some forks and a bowl of fresh warm bread and let them have a go at it. It was delicious!

Direct, OTP, Salmon

Salmon with grilled vegetables skewers

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Awesome healthy food with low carbs. Loved it, and it need to make more variations of it, but for now, this was a very well enjoyed version!

needed :

  • 450 grams of salmon filet
  • zucchini
  • egg plant
  • red onion
  • bell pepper
  • fresh dill
  • organic, biological lemon
  • fresh chives
  • fresh parsley
  • extra vergine olive oil

so, to begin, we dice up a nice bunch of dill and add the zest of a lemon. Then we add seasalt to the salmon. The mixture (dill and lemon zest), mixed up with some extra vergine olive oil, is to be basted on the salmon filet and put in the fridge for at least an hour.

now, make the skewers with the vegetables, by cutting them up in large chunks and add them to the skewer. No guideline needed there, I guess.

I also cut up the chives, parsley and dill and added olive oil and created a nice green herby baste to put on the skewers when we add them to the bbq.

I’ve started with the skewers, and grilled them directly first. Grill was about 180, which is my prefered temp 😉

simply turn and add more herb baste, and put indirect.

Now, I’ve added the plank (cherry in this case) directly on the wood and once it started smoking, turned it over and added the salmon. Picture is indirect, but that was only to add it without burning my fingers. I’ve added the slices of lemon on it and put it directly for about 10 minutes. Salmon is done pretty fast!

Only serving is left, so I’ve put it on my plate, and I’m absolutely enjoying it!

Bon appetit!

Fish, OTP, Salmon, WGA

Pasta Salad with Smoked Salmon

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Lovely and tasty pasta salad for those hot days that you don’t really want hot food. Very simple, but yummie.

Ingredients :

  • fusilli pasta
  • cucumber
  • little tomatoes
  • Basil leaves (fresh)
  • Lemon juice of half a lemon
  • homemade pesto (recipe following here)
  • smoked salmon on cedar wood.

 

Just cook the pasta as described on the package and cool it down using running cold water. Set aside for later use. For the cucumber, just cut it in half over the long side and use a spoon to remove the seeds. Now cut it up on long small bits (length of the fusilli pasta, roughly) and mix in the pasta. Also make the tomatoes as small as you like (I’ve cut it up 4 ways, but 2 might do if you have very small tomatoes. Also mix that in the pasta and now continue on making the pesto. When done, just add the pesto to the pasta and keep mixing it all well. Everything can be added to taste, no real measurements are taken here. I’ve added a handful of fresh basil leaves as well for smell and taste.

Squeeze in the juice of half a lemon and mix up well.

Now for the salmon, I’ve just added some salt and pepper to the salmon side and soaked a cedar plank in water. I’ve heated up the Q (WGA) and placed them together on the grill. The lid was not able to close completely due to the size of the plank, but that allowed for more heat, air, and thus smoke under the lid and the salmon was really really smoked and great of taste.

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With your hand, just break up the salmon and add the pieces to the pasta as well. Keep mixing and your done.

Let it cool a little and enjoy your meal!

 

Fish, Indirect, OTP, Rub, Salmon

Salmon with orange rub and glaze

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Oh, a nice and warm sunday again…. It’s been way too long that we had a good sunday like this. Fortunately I always have something in the freezer to grill, but since I’ve decided to do more fish, then fish it is. Salmon. Always present in my fridge, and a thankful and enjoyable fish. I am kinda finished with the standards, salmon on a plank, mustard glaze etc. I wanted to do something different, and found the following.

Needed for the preparations :

Rub :

  • 2 tablespoons of brown sugar
  • 1 teaspoon of grated orange skin
  • 1/2 a teaspoon of cumin
  • 1/2 a teaspoon of paprika powder
  • a pinch of salt
  • 1/2 a teaspoon of dried coriander
  • black pepper to taste

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For the sauce, ready to be made later :

  • 1 squeezed orange (just the juice)
  • 1 tablespoon of honey
  • 1/2 teaspoon of brown sugar
  • 2 teaspoons of worcestershiresauce.

So, all of the above, and of course 1 or 2 pieces of beautiful salmon on the skin. (or 1 big one, of course)

Prepare the rub and make sure it’s all mixed well. Shouldn’t be too hard, but just go the extra mile.

Now take the salmon and make sure it’s got no grates in it. Just feel careful with your fingers and if you feel a pinch, use some pliery like device to jerk it out. No need to pull that out of your mouth, once eating it.

Make sure the meat is dry and apply the rub. Don’t be shy there.

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Now seal it in a bag and keep it cool for a minimum of 1.5 hours. I did mine about 6.

Just make sure you take it out, about half an hour to an hour before you add it to the Q, to get warmed up to room temperature.

Light up the Q and bring the temperature to a constant 160 degrees celcius. ( I know …. but I’m based in Holland, so don’t judge…).

I started out with the glaze / sauce by putting on my Q grill pan and heating up the orange juice really gently. Once it starts to get hot, add the honey and the brown sugar. stirr well and once it starts to get hot again, add the worcestershire sauce. heat it up and keep it boiling until you get a nice warm and slightly thick sauce, that you can glaze your salmon with. It needs to stick stlightly.

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Add the salmon to the Q, indirect, and put the glaze on it.

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Close the lid and wait until it’s about 10 minutes in. If you have the core temperature pen, just try and see if you reach the 45 degrees Celcius already. If so, it’s done, if not, wait longer …. duh….

I’ve done mine with some grilled green asparagus and some sweet potato slices. It was a small piece of heaven here, so I really enjoyed it.

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Easy recipe and definitely worth a try too! Have fun!

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Fish, OTP, Salmon

Smoked Salmon from a Cedar wood plank

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On a short notice, we got the word that some friends would come over today, and I happen to know they love salmon. What better way of making a visit of friends even better? By giving them what they want, of course. And I shall.

Defrosted a piece of salmon, around 600gr, and cleaned it from fishbones. For the rub, I used the following.

  • 2 tablespoons of dill
  • 2 tablespoons of coarsely ground peper
  • 1 tablespoon of mustard powder
  • 1 cup of firmly pressed brown sugar
  • 1/2 cup of sea salt

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