FIRE AND ICE SALMON
You will love this smoked salmon. Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix.
Provided by ElizabethKnicely
Categories Summer
Time 4h55m
Yield 10 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 291.6, Fat 8, SaturatedFat 1.5, Cholesterol 83.7, Sodium 1535.7, Carbohydrate 11.3, Fiber 0.2, Sugar 10.9, Protein 37.4
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