Fire And Ice Smoked Salmon
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Recipe Summary Fire And Ice Smoked Salmon
You will love this smoked salmon. Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix.Ingredients | Agenda Semanal Free Fire 2020 1 Mayo½ cup brown sugar2 tablespoons salt2 tablespoons crushed red pepper flakes, or to taste½ cup finely chopped fresh mint leaves¼ cup brandy, or to taste1 (4 pound) salmon side, bones removed with pliers2 cups alder wood chips, soaked in water, or as neededDirectionsIn a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of the grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.Can be made ahead and served cold. The red pepper flakes will make it hot and fiery with coolness from the mint. Enjoy!!! Can be served cold at a brunch with bagels and cream cheese. Remember, it has a kick!!Info | Agenda Semanal Free Fire 2020 1 Mayoprep:
10 mins
cook:
45 mins
additional:
4 hrs
total:
4 hrs 55 mins
Servings:
10
Yield:
10 servings
TAG : Fire And Ice Smoked Salmon100+ Breakfast and Brunch Recipes, Meat and Seafood, Seafood,
