![]() ![]() Making this recipe requires quite a few steps, and each one is essential to ensure your salmon cooks well. ![]() It will also later the concentration of salt in the brine. Important note! Make sure you use kosher salt for this recipe, as table salt typically has iodide in it and that can cause some funky flavors. It is really pretty unbelievably tasty for how simple it is. This brine is designed to infuse the salmon with a little bit of the sweetness from the maple syrup and some bright yummy zip from the orange. The salt in this brine does this magical thing where it draws out the moisture from the salmon which helps intensify the flavor and season the meat all at the same time. This recipe is for hot smoking, so the curing stage is different than Cold Smoked Salmon which often sits in a dry salt crust cure for 24 hours. Smoked Salmon BrineĪny time you are smoking salmon, you need to brine it first. In my opinion, wild-caught salmon has the best flavor when smoking, but I understand that you have to cook what you like best (and what’s available and in your budget)! My kids always prefer the more mild flavor of Atlantic salmon. Plus, commercially farmed salmon is often artificially colored. Farmed Atlantic salmon works just fine, but more fat can mean more albumin (that white build-up on the outside of the salmon) while you’re cooking. I also recommend purchasing salmon that has less fat running through the muscles.Īim to buy wild-caught Alaskan king or sockeye salmon. Having the skin on helps the salmon hold together during the curing and smoking stages. I’ve smoked with both skin on and off, but skin-on is better. When purchasing your salmon to smoke, purchase fresh, skin-on salmon if possible. It seems simple, but a lot of flavor comes from the maple orange glaze, so invest in good maple syrup and orange juice for the best results. The glaze is a simple combo of maple syrup and orange juice. It makes for the perfect weekend smoke project, and I guarantee it’ll be hard to find leftovers once you put this out on the table. It requires some extra love and attention, but believe me when I say it is definitely worth the work and wait. Hot smoked salmon is a food experience you’re sure to love. It is one process that is well worth the wait. While this process requires a little bit of time and patience, it is totally worth it! Believe me when I say you’ve never had salmon quite like this before. This Smoked Salmon with Maple Orange Glaze is the most delectable, smoky, melt-in-your-mouth salmon you will ever have. It's made in British Columbia Canada with the finest ingredients and completely preservative free.Jump to Recipe Jump to Video Print Recipe Our salmon nuggets are packed and shipped frozen for maximum freshness and ready to eat upon arrival. They are cut to just the perfect size that you can serve these salmon nuggets as an appetizer, skewer up and throw on the grill or simply top off a salad to heighten the flavor. If you have some fish lovers are your place we guarantee these are going to be a big hit. Maple Smoked Salmon Nuggets are probably our most versatile seafood product. Smoked Salmon nuggets are created from the highest quality Sockeye salmon and then cut into bite sized pieces before being cured in maple syrup and then hot smoked to lock in that flavor and freshness!įinally a Sweet and Healthy Treat Packed and Ready To Eat Wild Caught Canadian Maple Smoked Wild Sockeye Salmon Nuggets Made From Wild Salmon Caught Off the Coast of British Columbia Canada! You have to try this!Īre you looking for an amazing sweet and tasty salmon treat? This is one of those unique smoked salmon products I bet you haven't tried before. ![]()
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