Fire And Ice Smoked Salmon Recipes

HOT SMOKED SALMON

Steps:

• The night before serving, combine the granulated sugar, brown sugar, 2 tablespoons salt, the peppercorns, and lemon zest in a small bowl. Place the salmon fillets skin-side down on a large flat ceramic or glass dish. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate.
• At least 1 1/2 hours before you plan to cook the salmon, soak the wood chips in water.
• Thirty minutes before you¿re ready to cook, heat the charcoal. Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside. (I use a charcoal chimney to light the coals.) Sprinkle half the soaked wood chips on the hot coals (you will see lots of smoke). On the other side of the grill, place the foil pan and pour in 1 cup water. Place the cooking grate over the coals and the pan.
• Scrape most of the sugar mixture off the salmon and sprinkle with 1 teaspoon of salt. Place the salmon skin-side down on the side of the grill directly over the foil pan. Put the lid on the grill, making sure the top and bottom vents are open. Smoke the salmon for 10 minutes. Add the remaining wood chips directly on the coals and cook for 5 to 10 more minutes, depending on the thickness of the salmon, until it's firm to the touch and barely cooked. Don't overcook the salmon or it will be dry!
• Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Allow to rest for 10 minutes. Remove and discard the skin, if desired, and serve hot, at room temperature, or cold with the Fresh Dill Sauce.
• Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.

FIRE AND ICE SALMON

Steps:

• In 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 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.
• COOK'S NOTE:.
• 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!