Smoked Salmon Recipe - The Alder Plank Smoked Salmon

ALDER PLANK SMOKED SALMON

Ingredients:

3 pounds salmon fillet
1 tbl.freshly ground black pepper
1/8 cup packed brown sugar
1 tbl. water

Procedures:

First thing to do is to soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water and place a heavy object on it to prevent it from floating.

Preheat an outdoor smoker for 160 to 180 degrees (70 to 80 degrees C). Remove the salmon from the brine, wash thoroughly under cold running water and pat the fish dry thoroughly with paper towels. Remove the wood plank from the water and lay the fish out on the plank. Season the fish with freshly ground black pepper to taste.

Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. The fish is done when it flakes with a fork, but it should also not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.)

During the last 30 minutes of smoking, combine the brown sugar with the water and mix well to form a pasty baste. Using a brush, apply this liberally to the salmon.


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Smoked Salmon Recipe: Yummy Smoked Salmon Fettucine

Tasty Smoked Salmon Fettucine

Ingredients:

8 ounces dry linguine, fettuccine or spaghetti
6 ounces smoked salmon
2 green onions, thinly sliced
1 garlic clove, finely minced
1 tbl. butter or margarine
1 cup whipping cream
1 tbl. snipped fresh dill or 1 teaspoon dried dill weed
1 tsp. finely shredded lemon peel
Freshly ground pepper to taste
2 tbl. freshly grated Parmesan cheese
Freshly grated Parmesan cheese for accompaniment
Lemon wedges for accompaniment

Procedures:

First thing to do is to cook pasta according to package directions, preferably al dente (firm to the bite). Drain and it keep warm. Meanwhile, break the fresh salmon into chunks or cut the smoked salmon into thin bite-size strips; set aside.

For sauce, cook the green onions and garlic in butter in a large skillet until tender. Stir in the whipping cream, fresh dill or dill weed, lemon peel and pepper. Bring to boiling; reduce heat. Boil gently about 5 minutes or until slightly thickened. Stir in salmon; heat through. Remove from heat. Gently stir in Parmesan cheese.

Finally, arrange pasta on individual plates or a large serving platter. Spoon the
sauce over the pasta. Pass the Parmesan cheese to sprinkle over individual servings along with the lemon wedges.

Hope you'll try and enjoy this lovely smoked salmon recipe fettucine. Come back for more salmon recipies next time. And don't forget to visit our How to Cook Salmon Videos where you can find collections of great videos of experts in cooking salmon all in one place.

Alaskan Smoked Salmon Capri Salad

Fabulous Smoked Sockeye Salmon

As I've searched for new salmon recipes that I can try cooking myself and share it in here, I've stumbled this very nutritious and yet looks so yummy recipe the day after Christmas. It's called the Alaskan Smoked Salmon Capri Salad courtesy of Vitalchoice.

It has no artificial coloring, preservatives or nitrites. Their hot-smoked salmon is markedly superior to most supermarket and deli brands. It's cured in salt brine, hot-smoked over pure then immediately vacuum -packed and flash frozen.

Check out this wonderful recipes for salmon.

Salad Ingredients

1 jar (14 oz.) quartered marinated artichoke hearts, reserving liquid
1 package (7 to 10 oz.) salad greens: spinach, arugula, spring greens and/or chopped romaine
1 ripe, firm avocado, pitted, peeled and sliced/chunked
1 cup canned hearts of palm, cut in 1/2-inch slices
8 oz Smoked Alaskan Sockeye Salmon, chunked


Dressing Ingredients

Reserved artichoke liquid (approximately 1/2 cup)
1 Tablespoon tarragon or white wine vinegar
2 Tablespoons organic extra virgin olive or macadamia nut oil
2 teaspoons Dijon-style mustard
Sea salt and organic pepper, to taste

Procedures

First divide salad greens among four plates. Layer artichokes, hearts of palm, Alaska Smoked Salmon and avocado over greens. Whisk dressing ingredients in small pitcher/jar. Pour over salad just before serving.

Nutrients per serving: 454 calories, 40g total fat, 4g saturated fat, 75% calories from fat, 10mg cholesterol, 14g protein, 16g carbohydrate, 7g fiber, 915mg sodium, 70mg calcium and .3g omega-3 fatty acids.


Smoked Salmon Pasta
Makes 4 Servings

8 oz linguine
3 cups broccoli florets
1/4 pound red or yellow bell pepper, cored, seeded, and sliced into thin strips lengthwise
1/4 cup organic extra virgin olive oil
1/4 cup light cream
6 ounces hot-smoked wild sockeye salmon, flaked
1/4 cup shredded Parmesan cheese
2 Tablespoons chopped green onions
Organic black pepper

Cook linguine 5 minutes in large pot of boiling water then add broccoli and cook for 3 minutes. Add pepper strips, continue cooking 1-2 minutes or until pasta is tender and drain. Return pasta mixture to pan, stir in salmon, oil, and cream. Reduce heat to low; cook until heated through, stirring occasionally. Add Parmesan cheese and toss to coat pasta. Sprinkle with green onions. Season to taste with pepper.

For more delicious, fresh, healthy and totally safe different varities of recipes for salmon and fresh-caught quality of fine, sustainably harvested Alaska salmon and other premium quality seafoods which are highly recommended by many health experts, visit Vitalchoice now.

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