SMOKED SALMON

Smoked Salmon image

A lady at work, who owns a boat and fishes for salmon every week-end, caught a bunch of Kokanee and her husband smoked it. It was crazy delicious. He wouldn't give me the recipe. Nice guy, huh? I found a base recipe and "Estherized" it! Came out better than "Bob's"! Now she wants my recipe. Going to have to come here to get it!

Provided by Esther Hardman

Categories Fish

Time 15h

Number Of Ingredients 23

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Ingredients

1 lb salmon fillet with skin on
1/3 c olive oil
2 Tbsp balsamic vinegar
2 Tbsp green onion, sliced thinly
2 tsp brown sugar
2 clove garlic, smashed and chopped
1 Tbsp ginger, minced
1 tsp red pepper flakes
1 tsp sesame oil
1 pinch coarse sea salt
2 Tbsp soy sauce
1 tsp liquid smoke flavoring, mesquite or hickory
YOGURT AND GARLIC AIOLI
2 clove garlic, smashed and minced
1/2 c greek yogurt, plain
1/2 c good mayonnaise
1-2 Tbsp fresh lemon juice
1/2 tsp celery seed
1/2 tsp salt, or to taste
1/4 tsp pepper, freshly ground
2 finely sliced green onions
1 tsp minced lemon zest
1 Tbsp chopped parsley

Steps:

1. 1. Whisk together oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, liquid smoke and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 8-12 hours. 2. Prepare smoker, I used mesquite, but you can use hickory, just match your liquid smoke to the type of wood you are using. 3. Oil the rack. Remove salmon from marinade, and place on rack. Smoke for 3 hours. Turn halfway through cooking. Make the Aoli.
2. For the aioli, mix all ingredients together, adjust your seasoning to your taste. Sometimes I like more or less lemon juice. Serve with smoked salmon. I prefer the salmon cooled to room temperature, whatever you like.

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