How To make Northwest Sugar Cured Salmon
2 tb Firmly packed brown sugar
1 tb Cider vinegar
1 ts Salt
1/2 ts Freshly ground pepper
1 1/2 lb Salmon or bluefish fillet or
-butterflied trout Corn husks (optional)
Cook the fish over a slow fire; if in doubt, let the coals burn down first. You can use any fatty fish in this recipe: We like the results with bluefish and trout, too.
1. Combine brown sugar, vinegar, salt and pepper in small bowl. Rub evenly
over fleshy side of fish. Wrap and refrigerate at least 6 hours or up to 24 hours.
2. Heat grill. Grill, covered, skin side down, over medium-low heat 15 to
18 minutes (8 to 10 minutes for trout), until opaque. Turn fish over and
grill, uncovered, 2 minutes more. Serve on corn husks, if desired.
PER SERVING Calories 270 Total Fat 11 g Saturated Fat 2 g Cholesterol 94 mg Sodium 627 mg Carbohydrates 7 g Protein 34 g
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On this video, I smoked up some Alaskan Sockeye Salmon on my Yoder Frontiersman offset smoker. I prepared each filet a little bit different but in the end they were all really flavorful. I cured the salmon in brown sugar, kosher salt & black pepper.
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Smokin Joe
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How to make whisky cured salmon
Musa head chef Dave More brings together Scotland and Asia with an intercontinental cure for salmon. Musa is having a Beer v Whisky dinner taking place on Thursday July 5 2012 with five courses, five beers and five whiskies. Contact 01224-571-771 to book tickets (£60 a head).