01-07-2007, 04:52 PM
[font "Arial"]Recipe is designed using a Weber Kettle BBQ to smoke the fish in.[/font][size 1] [/size] [ul] [li][font "Arial"][size 3]1 cup firmly packed brown sugar[/size][/font] [li][font "Arial"][size 3]6 tablespoons salt[/size][/font] [li][font "Arial"][size 3]1 tablespoon minced fresh ginger[/size][/font] [li][font "Arial"][size 3]3 bay leaves[/size][/font] [li][font "Arial"][size 3]1 teaspoon crushed allspice[/size][/font] [li][font "Arial"][size 3]1 3 - 3.5 lbs. salmon fillet with skin[/size][/font] [li][font "Arial"][size 3]1/2 cup mixed color whole peppercorns[/size][/font] [li][font "Arial"][size 3]2 cups apple or hickory wood chunks[/size][/font] [li][font "Arial"][size 3]1 tablespoon honey[/size][/font] [li][font "Arial"][size 3]3 thin red onion slices[/size][/font] [li][font "Arial"][size 3]fresh dill sprigs[/size][/font] [/li][/ul]
[font "Arial"][size 3]In a 1 to 1.5 quart pan, bring 1.5 cups of water, sugar, salt, ginger, bay leaves, and allspice to boiling over high heat. Stir until sugar dissolves completely. Let cool.
Soak wood chunks in warm water for about 1 hour.
Rinse salmon fillet, pat dry, and lay flat with skin down in a rimmed pan about 12 by 15 inches. Pour brine over salmon, cover pan tightly and chill for 24 hours. Occasionally spoon brine over fish.
Mound 18 charcoal briquettes on the fire grate of a barbecue with a lid. Ignite briquettes.
Meanwhile pour enough hot water over peppercorns to float them, soak at least 15 minutes.
Pour brine off fish, rinse fish with cool water and pat dry or dry with an oscillating fan. Set skin side down on a large sheet of foil, cut foil along outline of fish. Run honey over top of fish. Drain peppercorns and scatter evenly over fish, patting to set them lightly in place.
When coals are dotted with gray ash, 25 to 30 minutes, halve them and push to each side of the grate (Setup for indirect cooking)
Add 1 Hickory and 1 Apple wood chunk to each mound of coals.
Set grill 4 to 6 inches above the fire grate and lightly oil the grill or spray with Crisco
Place salmon on foil in the center of the grill. Put lid on barbecue and close vents to make 1/4 inch openings.
After 30 minutes, check temperature and if necessary add 3 briquettes to each mound of coals, and repeat this every 30 minutes of cooking. Add wood chunks as needed. Check thermometer often to be sure that temperature stays about 190 F. If temperature drops, open vents slightly, if temperature goes up, close 1 or 2 of the vents.
Cook salmon until the internal temperature is 125 F in the thickest part, about 1.5 hours.
Using foil and a wide spatula, slide fillet onto a baking sheet without sides, then transfer fish from sheet to a platter.
Serve salmon warm, cool, or chilled. If making ahead, cover airtight and chill up to 3 days.
Garnish with onion and dill. Cut fish across grain into 1/4 inch wide slices and lift off skin or just pull it apart using a fork.. [/size][/font]
[ul] [li][font "Arial"][size 3]Canned capers[/size][/font] [li][font "Arial"][size 3]Minced red onion mixed with a squeeze of lime juice[/size][/font] [li][font "Arial"][size 3]Soured cream[/size][/font] [li][font "Arial"][size 3]Mayonnaise[/size][/font] [li][font "Arial"][size 3]Thin toast[/size][/font] [li][font "Arial"][size 3]Lime or lemon wedges [/size][/font][/li][/ul]
[font "Arial"][size 3]In a 1 to 1.5 quart pan, bring 1.5 cups of water, sugar, salt, ginger, bay leaves, and allspice to boiling over high heat. Stir until sugar dissolves completely. Let cool.
Soak wood chunks in warm water for about 1 hour.
Rinse salmon fillet, pat dry, and lay flat with skin down in a rimmed pan about 12 by 15 inches. Pour brine over salmon, cover pan tightly and chill for 24 hours. Occasionally spoon brine over fish.
Mound 18 charcoal briquettes on the fire grate of a barbecue with a lid. Ignite briquettes.
Meanwhile pour enough hot water over peppercorns to float them, soak at least 15 minutes.
Pour brine off fish, rinse fish with cool water and pat dry or dry with an oscillating fan. Set skin side down on a large sheet of foil, cut foil along outline of fish. Run honey over top of fish. Drain peppercorns and scatter evenly over fish, patting to set them lightly in place.
When coals are dotted with gray ash, 25 to 30 minutes, halve them and push to each side of the grate (Setup for indirect cooking)
Add 1 Hickory and 1 Apple wood chunk to each mound of coals.
Set grill 4 to 6 inches above the fire grate and lightly oil the grill or spray with Crisco
Place salmon on foil in the center of the grill. Put lid on barbecue and close vents to make 1/4 inch openings.
After 30 minutes, check temperature and if necessary add 3 briquettes to each mound of coals, and repeat this every 30 minutes of cooking. Add wood chunks as needed. Check thermometer often to be sure that temperature stays about 190 F. If temperature drops, open vents slightly, if temperature goes up, close 1 or 2 of the vents.
Cook salmon until the internal temperature is 125 F in the thickest part, about 1.5 hours.
Using foil and a wide spatula, slide fillet onto a baking sheet without sides, then transfer fish from sheet to a platter.
Serve salmon warm, cool, or chilled. If making ahead, cover airtight and chill up to 3 days.
Garnish with onion and dill. Cut fish across grain into 1/4 inch wide slices and lift off skin or just pull it apart using a fork.. [/size][/font]
[ul] [li][font "Arial"][size 3]Canned capers[/size][/font] [li][font "Arial"][size 3]Minced red onion mixed with a squeeze of lime juice[/size][/font] [li][font "Arial"][size 3]Soured cream[/size][/font] [li][font "Arial"][size 3]Mayonnaise[/size][/font] [li][font "Arial"][size 3]Thin toast[/size][/font] [li][font "Arial"][size 3]Lime or lemon wedges [/size][/font][/li][/ul]