Smokin'!

We became the proud owners of an electric smoker over the Thanksgiving holiday. Our first foray into the realm of smoke was on Thanksgiving itself, when we made a lusciously succulent smoked turkey.

Tonight was our second experiment, and this time a pretty filet of sockeye salmon was the recipient of the smoky treatment. As is frequently the case, there were many different recipes for smoked salmon on the internet, most of which called for wildly different preparations and cooking times. The method I chose resulted in a very tasty filet, albeit a bit dry. Next time I might brine longer and smoke less. I'm looking forward to future smoking experiments!

For the record, we have a Brinkmann electric vertical water smoker.

Menu:
Smoked Salmon
Roasted Sweet and Sour Potatoes
Steamed Broccoli
Basmati Rice


Smoked Salmon



1 lb salmon filet with skin
4 c water
1/4 c kosher salt
2 T honey
1/2 c orange juice
1 T each of fresh oregano and fresh thyme

1. Combine the salt, honey, and orange juice and stir into the water until dissolved. Place the salmon in a shallow dish and cover with the salt water. Brine for 30 minutes, then rinse off.
2. Place the salmon on a piece of foil, sprinkle with the herbs, and air-dry for 30-60 minutes.
3. Smoke the salmon according the the smoker's directions.





Roasted Sweet and Sour Potatoes



These were a nice foil to the smoky fish.

2 medium sweet potatoes, peeled and cut into 1" cubes
2 T olive oil
4 tsp seasoned rice vinegar
1 tsp salt
1/2 ground pepper
3 cloves garlic, minced
1/4 cup minced fresh herbs (I used a mixture of parsley, sage, thyme, and oregano)

1. Preheat the oven to 400.
2. Toss all of the ingredients in a bowl. Spread into a roasting pan and roast for 30-40 minutes until soft.