Tonight we had smoked salmon, fried potatoes and tomato/cucumber salad. Vince came in from getting the salmon out of the smoker and he said “Do you have anything else you can heat up for dinner?” I thought he had dropped the salmon or something terrible had happened to it. I said “I’m sure I can come up with something. Why?” He said “This looks so good, I may not share with you!” Nice husband, huh? He does make the best smoked salmon!
We use the Smokette Elite from Cook Shack. We’ve had it for 6 or 7 years (or maybe 8 years!). We use it a lot and we love it! For the salmon, Vince uses a large grain salt and sprinkles it on the non-skin sides of the fish. If it has skin, he doesn’t salt that side. If it doesn’t have skin, he salts both sides. He sticks it in the fridge, in a container (9 x 13 glass dish) uncovered for about 15 minutes. Then he rinses it, pats it dry, re-salts it and he might do that again. After the final rinsing and drying, he coats it with brown sugar and lets it sit in the fridge overnight uncovered and then smokes it for a couple of hours at about 200. We like the milder woods – cherry, peach, apple. Too bad we don’t love mesquite since it’s EVERYWHERE around here.
We have homemade pineapple ice cream for dessert and I’m going to spend the rest of the evening knitting.