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.)
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.