When you live in salmon country, what could be more irresistible than homemade smoked sockeye salmon
When you live in salmon country, what could be more irresistible than homemade smoked sockeye salmon? I went all out on this one, starting with a fresh-caught whole sockeye I picked up (unfortunately, inexplicably, with its head already removed) at bargain price from the fish market on Granville Island, right next to the marina where the fishing boats dock. I devoted one whole fillet to smoking (the rest for sashimi, broiling, grilled, etc). Marinated overnight in soy sauce and brown sugar, then dried in front of a fan for 4 hours. Finally, into the smoker for 6 hours at low temperature (alongside chicken and flank steak my Mom threw into the smoker while I was at it). Enjoyed any which way, on crackers or bagels or crumbled over salad or just plain, there’s nothing like it. -- source link
#kais kitchen#smoked salmon