We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin
and Ground Beef Acorn Squash
recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
Much like @Jamieoro
's post about Mother's Day Salmon, also cooked two large 2 lb salmon filets this weekend. One with Dizzy Pigs Raging River, one with a dill/adler smoked salt mixture. Cooked each filet at 500F (dome temp) for between 5-8 minutes, pulled from BGE and let it rest. Perfectly done, any type of pink is not an option unless it is wrapped around seaweed.
Pics and dill/salt rub follows.
Smoked Dill Salt Rub
2 TBSP of dried dill leaves
1 TBSP of adler smoked salt (purchased at Christmastime, still have over half left; it is my go to spice for fish, with Raging River as a close second)
Grind both spices together in a mortar/pestle. Liberally coat the filet (skin on or off, no never mind) with grapeseed oil as EVOO can be strong, grapeseed does the job at a high smoke point with little to no flavor. Lightly apply the rub. This is not a blackened fish as there is really no heat and the smoked salt can be overpowering (first time I used way too much and had to eat the whole filet myself, family wouldn't eat it).
Ate the Raging River day of, packaged the Smoked Salt Filet in a foodsaver bag. Refrigerate for up to three days; drop the cold filet (still in the bag) in a large pot of boiling water for 3 minutes, open and serve.