Smoked Salmon
 
 
1 CUP    water  
1/4 cup    kosher salt  
2 tbsp    sugar  
4 sprigs    fresh thyme  
2   bay leaves  
1 cup    ice cubes  
2 lbs    salmon fillet, skin removed  
  Caviar Sauce (click for recipe)  
 
1 Place 1 cup water, salt, sugar, thyme, and bay leaves in a small sauce pan. Bring to boil. Pour into 4 cup measuring cup and add ice cubes. Stir until melted. Add enough cold water to bring to 4 cups.
2 Place salmon in plastic bag with brine. Refrigerate 2 hours.
3 Remove salmon from brine. Place in large pan and cover with cold water. Stir gently to release excess salt. Pour off and discard water. Pat salmon dry. Place on oiled rack and refrigerate for at least 1 hour.
4 Prepare smoker with dry hardwood chips or herb stems. Place rack with salmon over wood. Cover and tent with foil. Poke a small hole in tent.
5 Place smoker over heat and leave in place until smoke emerges from slit in tent. Cook for 5 minutes. Turn off heat and let sit for 5 more minutes. Check fish. It should be golden colored and just beginning to flake.
 
Servings: 6
 
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
ice cubes
 
       
Amount Per Serving      
Calories   360.32  
Calories From Fat (36%)   131.48  
    % Daily Value
Total Fat 14.58g   22%  
Saturated Fat 5.20g   26%  
Cholesterol 224.79mg   75%  
Sodium 3108.94mg   130%  
Potassium 1041.50mg   30%  
Carbohydrates 12.54g   4%  
Dietary Fiber 2.78g   11%  
Sugar 0.00g      
Sugar Alcohols 0.00g      
Net Carbohydrates 9.76g      
Protein 44.83g   90%  
 
 Recipe Type
Main Dish, Seafood
 
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.