Smoke Salmon

By rickfanciullo

Ingredients

• substitutes:
• 2 large salmon fillets
• Zest and juice of of 2-3 fresh limes
• 1 T chopped fresh thyme leaves
• 1 t coarsely ground black pepper
• 1 t coarse or sea salt
• 1 to 2 T's extra virgin olive oil
• Juice of 1 lime for finish
• lavender herb
• Fleur de Sel Salt on tuna

Preparation

Step 1

1. Brine salmon - 2 1/2 T's plain salt (without iodine) to one cup of water - rinse fillets in cold water - heat 1 quart of water to lukewarm - add the salt (see above amount) - stir until all dissolved. - add warm salt water to 4 quarts of cold water - place fillets skin down in brine for 20 minutes (ensure fillets are fully covered in the brine water. - after 20 minutes, remove and rinse in fresh cold water to remove all traces of salt. Gently pat dry. - let fillets air dry on rack for at least two hours - a tacky glaze on the fish will form and therefore, ready for the smoker!! 2. Smoker a) use either alder or cherry. b) set temp to 200-225 - close vents almost all the way. Keep the top vents open and use bottom to control heat. c) Place fillets skin side down on sheets of aluminum foil. cut foil a little larger than fillets so no sticking to smoker grates. d) grate the zest from the lime and squeeze the juice and mix in the spices and olive oil. Coat the fillets e)Place in smoker f) cook until internal temp is 140 degrees. DO NOT OVER COOK. If meet flakes it is over cooked. The thickest part of fillet will be slightly opague g) remove from smoker - it will continue to cook h) cut the whole lime in half and squeeze juice over salmon. Sprinkle lightly with coarse salt Note: Can be frozen if vacuum pack. Refrig no longer than 3 days - air tight.