SG Archives: Smoked Salmon
with Pineapple Salsa
If You've Got 'em, Smoke 'em
As a Southerner, cooking meats in smoke is an important part of my culinary heritage. And the truest example of this is meat cooked low and slow in smoke: barbeque.
We barbequers have been known to argue for hours over the best wood to use in smoking different kinds and cuts of meat so the idea of tea-smoked meat intrigued me. In fact, I've been meaning to try it for quite some time. So I did and I wasn't impressed. In revisiting this recipe I switched to alder wood — much better.
I bought a salmon filet, marinated it in a pineapple/rum mixture for about six hours, and then served it topped with a pineapple salsa. To smoke it I used my Cameron Stove-Top Smoker. As you can see, though, it looked gorgeous. And the pineapple flavors were a wonderful counterpoint to the salmon and so I plan to do this again.
As a Southerner, cooking meats in smoke is an important part of my culinary heritage. And the truest example of this is meat cooked low and slow in smoke: barbeque.
We barbequers have been known to argue for hours over the best wood to use in smoking different kinds and cuts of meat so the idea of tea-smoked meat intrigued me. In fact, I've been meaning to try it for quite some time. So I did and I wasn't impressed. In revisiting this recipe I switched to alder wood — much better.
The pineapple flavors were a wonderful counterpoint to the salmon and so I plan to do this again.
I bought a salmon filet, marinated it in a pineapple/rum mixture for about six hours, and then served it topped with a pineapple salsa. To smoke it I used my Cameron Stove-Top Smoker. As you can see, though, it looked gorgeous. And the pineapple flavors were a wonderful counterpoint to the salmon and so I plan to do this again.
Smoked Salmon with Pineapple Salsa
Serves 4.
2 ea 12 - 16 oz salmon steaks (or thick sections of filets)
Marinade:
1/2 c unsweetened pineapple juice
1/2 c olive oil
1/3 c rum
1 tbsp brown sugar
1 tbsp fresh ginger — grated
2 cloves garlic — crushed
1 tsp ground black pepper
salt
Salsa:
1/2 c diced fresh pineapple — small dice
1/4 c diced green bell pepper — small dice
1/4 c diced read onion — small dice
1 tbsp lemon juice
1 tbsp pineapple juice
hot sauce to taste
salt to taste
Mix all marinade ingredients in a one qt zipper bag. Add salmon and marinate in refrigerator six to eight hours. Mix all salsa ingredients together and allow flavors to meld at room temperature for at least an hour. Taste and adjust seasoning.
Add sawdust to the bottom of your smoker and place it over medium-high heat until it begins to smoke. Add salmon, reduce heat to medium, and cover tightly. Cook 15 minutes. Turn off heat and allow to cook another five minutes. Plate and top generously with salsa.
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