Looking for a rum-soaked, smoke salmon recipe?

*Rum Soaked Smoked Salmon





2 pounds salmon fillet


1 cup firmly packed brown sugar


1/2 cup coarse salt


1 tablespoon black pepper


1 cup dark rum





Using a sharp knife, remove the skin from the salmon. Using a needle nose, remove any bones. Soak it in the rum for 15 minutes. Drain and pat dry with a paper towel. Mix the rest of the ingredients together - this is the cure. Using a shallow pan, completely bury the fillet in the cure mixture. Let it sit in the fridge for 4 hours (a lot of the juice will be extracted by the cure). Rinse off the cure with cold water and pat dry. Smoke it at 200-225 for 1.5 to 2 hours or until it's done.





*Rum Soaked Salmon





6-7 oz. salmon filets 录 cup demerara sugar


grated rind of 3 lemons 1 tbsp. salt


Salmon Marinade 1 tbsp. fresh ground pepper


录 cup white sugar 录 demerara rum





Mix sugar, salt and pepper together in a mixing bowl and stir in rum. Pour over salmon skin side up. Cover and chill at least 2 hours, overnight is best.


Place alder plank on bbq over coals or gas burner, shut lid. After 8-10 minutes, plank should be smoking. Place salmon skin side down on plank, and shut lid. After 6-8 minutes move plank with fish on it to indirect cooking method. Continue cooking until done.





*Rum Smoked Salmon





Place a 2-3 lb salmon filet on a cedar plank skin down %26amp; make shallow criss cross slices in the flesh. Pour 陆 ounce Rum across the filet.


Generously sprinkle with Montreal pepper spice and cover in 3 cloves crushed garlic. Let marinate for 2-3 hours.


Spread a thin layer of mayonnaise across the fish prior to cooking on BBQ. Cook for 30 to 40 minutes at med to high heat so that the plank smokes but does not ignite.


The garlic and rum flavor is amazing with the cedar's smokiness.





ENJOY :-)Looking for a rum-soaked, smoke salmon recipe?
Ingredients


1- to 1-1/2 pounds skinless center-cut salmon fillet


1 cup vodka or rum


CURE


1 cup dark brown sugar


1/2 cup coarse salt (kosher or sea)


2 tablespoons freshly ground black pepper


1 tablespoon ground coriander


You'll also need: indoor smoker and 1 tablespoon wood sawdust or pellets


directions


Wash the salmon fillet under cold running water and blot dry. Run your fingers over the fillet, feeling for bones. Pull out any you find with needlenose pliers. Place the fish in a baking dish and pour the vodka over it and turn to coat. Marinate the salmon in the refrigerator for 20 minutes, turning the fish twice.


Place the sugar, salt, pepper and coriander in a bowl and mix well, breaking up any lumps in the brown sugar.


Drain the fish and blot dry with paper towels. Wipe out the baking dish. Spread 1/3 of the sugar mixture in the bottom of the baking dish in the shape of the fish fillet. Place the fish in the dish, cover and top with the remaining sugar mixture. Cover with plastic wrap and cure the fish in the refrigerator for 4 hours. When properly cured, you'll notice a pool of liquid at the bottom of the baking dish. This is the liquid the salt has drawn out of the fish.


Rinse the salmon under cold water to wash off the cure. Blot dry with paper towels. Set up your smoker. Place 1 tablespoon sawdust or wood pellets in the center of the bottom of your smoker. Line the drip pan with foil and place it on top. Insert the wire rack. Arrange the salmon fillet, skinned side down, on the rack. Cover the smoker and place over high heat. Smoke the salmon until cooked, about 18 minutes from start to finish. Use the flake test to check for doneness: Press the fish with your finger鈥攊t should break into clean flakes.


Transfer the fish to a cake rack set over a plate to cool to room temperature, then refrigerate until serving. (This salmon tastes best served chilled.) Serve with bagels and cream cheese, or with toast points, capers and sour cream.