Quick cured smoked salmon with hot mustard sauce
At a glance
1/4 cup kosher salt
1. Check salmon for pin bones and remove with needle-nose pliers or tweezers.
2. In a large, non-reactive, oblong pan, mix salt and sugar until well blended and spread it out into a shape that will facilitate the most contact to the salmon flesh. Sprinkle Caribe Chile over salt/sugar mixture.
3. Season salmon with fresh ground pepper and lay it flesh side down, onto prepared cure mixture.
4. Cover with plastic wrap and place a similarly sized pan directly onto salmon. Weigh down pan with canned goods or brick and refrigerate for 24 hours.
5. Remove salmon from the marinade and gently scrape of a majority of the marinade.
6. Prepare the smoker and smoke salmon for 8-12 minutes, depending on the thickness of the flesh*, in a smoker using a mild wood (alder, apple, pecan, cherry).
7. Serve at room temperature with Hot Mustard Sauce.
8. Alternatively Salmon can be grilled over prepared fire. Place flesh side down and grill for 4 minutes then flip and finish skin side down. Grill until flesh comes away from the skin easily. Serve with Mustard Sauce.
*8 minutes for salmon that is up to 1 inch thick
Hot Mustard Sauce
1/2 cup sour cream
1. Mix all ingredients together in a medium bowl and chill for one hour.
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