Wednesday, April 7, 2010
Smoked Salmon with Chili Powder & Brown Sugar
Smoked Salmon can evoke strong emotions of pleasure in me. I simply love it. We eat it often in our house - for breakfast, lunch, or dinner. Regardless of what type of smoked salmon, cold smoked and brined or heat smoked, the salmon can be refreshing and comforting all at the same time.
While I had the smoker out this weekend to cook the corned beef we had for dinner, I also threw on a salmon fillet to enjoy through the week. If I'm going to go to the effort of smoking I will almost always try to smoke salmon to enjoy another day.
Smoked salmon is so versatile. It can be eaten hot or cold, a million different ways. Today, I'm enjoying it served cold with a simple salad.
1 1 1/4 pound fillet of salmon
1 tbsp brown sugar
1 1/2 tsp chili powder
1 tsp salt
1/2 tsp freshly ground black pepper
Rub the seasonings into the salmon.
Place on a smoker that is maintained between 300-350 degrees. Smoke for 1 to 1 1/2 hours depending on the thickness of your fillet. (The thicker the fillet, the longer it should cook.)
Idea: This smoked salmon is great in a frittata.