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Salmon
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milesbrown4
Posts: 314
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.
Bon appetit!
Comments
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Nice cook. Raging River is my favorite DP rub.LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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Looks and sounds great! That food-saved piece is gonna make for primo leftovers!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Look's great! Have you tried this one? DP has a recipe on there web site called Raging River Maple/Butter Crusted Salmom? Damn good.
Ricky
Boerne, TX
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I have a 1lb salmon filet planked right now. Love salmon.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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@SmokeyPitt - this foodsaver makes it so easy to have homecooked meals when kids activities are all afternoon.Thanks @RAC - I will have to check that out. I bet I could infuse maple syrup in the butter to make it even better.@Chubbs - are you cooking it on the mini
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Mmmm....looks tasty!
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You got my attention.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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@Mickey - we ate the last of it tonight for dinner. The foodsaver kept it for four days, it was more fishy than the night of cook - but still fantastic for me and the Queen on a mixed green salad. The only thing that I am a bit frustrated with is that COSTCO takes the skin off all salmon filets - we like to go there due to price - but I think skin "on" gives a better flavor.Hope all is well with you and yours.....
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