The grocery shopping is so good in Portland, it’s easy to create some great meals. There were lots of great veggies to work with in the fridge, so we made some smoked salmon to go with them. We added cucumber to the Italian Tomato Salad, and also made a Squash Salad (without the shrimp).
Ingredients
- 1/4 cup salt
- 1/4 cup sugar
- 1 qt water
- Salmon fillet, with skin
- 1 lemon
- Lemon pepper
- Salt
Instructions
- Combine salt, sugar, and water in a small sauce pan, to create brine. Heat until salt and sugar dissolve. Cool completely.
- Place fillet in a glass pan. Cover with brine. Leave in brine for a couple hours. Remove, pat dry, and place fillet back in fridge. Take out an hour before smoking.
- Place salmon fillet in baking pan with lemon slices or wedges, to place into smoker. Smoke for 1 hour at about 200º for a fairly thick fillet. If you prefer your salmon a little more flaky, smoke longer.
- Place seasoning on fillet, before or after you smoke it. Wait to use salt, until it's done smoking, and you know how salty it turns out.
- Serve with lemon, hot pepper oil, or whatever accompaniments you prefer.
With the leftover salmon, I made an Asian salad by adding grated ginger, chopped cilantro, green onion or onion powder, soy or tamari, mirin or white wine. rice wine vinegar, and sesame oil. The leftover recipe is always as good or better than the original.
We made it to Jam (restaurant) for breakfast. It was awesome. You can build your own hash browns with a choice of at least 20 different toppings. They had lots of other menu items, but I went on my niece’s recommendation, because it would be silly not too.
