Try a bold new way to cook salmon
Published 8:16 pm Monday, May 14, 2012
Now that we’ve stashed our Cincinnati chili recipes in a safe place, ready to see us through the few but inevitable drizzly or rainy days to come, let’s get set to haul out the barbecue for our hopeful stretch of warm and sunny weather.
In anticipation of reliable outdoor grilling weather, combined with our soon-to-come, eagerly awaited various salmon seasons, let’s start with a new approach to some of our expected salmon. (Or a chance to use up any that’s still left in the freezer.)
Incidentally, this recipe is taken from “Weber’s SMOKE,” not only for “everyone and any grill,” but it was, after a struggle, my husband’s top pick of the book’s offerings when I gave him a choice of just one to start with. “Weber’s SMOKE” is available at amazon.com and some area booksellers.
Weber’s Dijon salmon strips
Glaze:
1tablespoon whole-grain Dijon mustard
1tablespoon mayonnaise
2teaspoons mustard seed
2teaspoons light brown sugar
1/8teaspoon ground cayenne pepper
Fish:
Extra-virgin olive oil
1large skinless salmon fillet, about 1 1/2 pounds and 3/4-1-inch thick, pin bones removed
1/4teaspoon kosher salt
1/8teaspoon ground black pepper
Carpaccio:
3large navel oranges
To smoke:
2large handfuls apple wood chips, soaked in water for at least 30 minutes
Garnish:
1tablespoon roughly chopped fresh basil leaves
1/2teaspoon crushed red pepper flakes
For the glaze, in a small bowl, combine the mustard, mayonnaise, mustard seed, brown sugar and cayenne; set aside.
For the fish, lightly coat the bottom of a large disposable foil pan with oil. Cut the fillet crosswise into 8-to-10 equal pieces and transfer them to the pan. Season the top of the salmon fillets evenly with the salt and pepper, then spread on the glaze. Cover the pan and refrigerate until ready to cook.
Prepare the grill for indirect cooking over medium heat (350-450 degrees).
Cut off a small slice from the top and bottom of each orange so the round fruit can stand upright. Use a serrated knife to cut the rind off the flesh in long arcs, starting at the top and following down the natural curve of the fruit. Cut far enough into the flesh to remove the white pith but not so far as to damage the pulp. Cut each orange crosswise into 1/8-inch slices. Arrange the orange slices on the bottom of a serving platter. Drizzle about 1 tablespoon oil over the orange slices.
Brush the cooking grates clean. Drain and add the wood chips to the smoker box of a gas grill, following manufacturer’s instructions and close the lid. When smoke is pouring out of the grill, set the pan with the salmon over indirect medium heat (yes, indirect medium heat), close the lid, and cook to your desired doneness, 8 to 12 minutes should bring it to medium-rare. When done to taste, remove pan from the grill and arrange salmon pieces on top of the orange slices. Garnish with the basil and red pepper flakes. Serve immediately.
Makes 4 to 6 servings.
If you’ve discovered a new barbecue recipe or have a treasured old one to share, don’t hesitate to send it (or them) along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Friday’s comics pages.
