Vince is a pretty darned good husband but he has zero interest in cooking. That’s fine because I’m not much interested in sharing my kitchen but he does make the most amazing smoked salmon. Once he explained to me exactly how he does it all and I thought I did it exactly as instructed but mine wasn’t nearly as good as Vince’s.
We haven’t had great luck getting salmon here but we’ve always loved the salmon we get at Sam’s Club but .. the closest Sam’s is almost 2 hours away. I hate that. If I could pick one store to get . . I’d choose Sam’s Club. HEB would be nice and they probably have good salmon but with us having the new Aldi and the new United, I don’t see HEB coming here.
While in San Angelo Tuesday, we bought salmon. Last night Vince began the process of getting it ready to smoke. He coats in salt, lets it sit, rinses it . . goes through two or three steps. The final step is that it has a coating of brown sugar and then sits in the fridge overnight and then it’s ready for smoking.
We ate it last night with cream cheese and crackers. Tomorrow we’ll eat it on a salad. I will then divide it up and freeze it and what’s frozen will go into cooked dishes later.