you - Jim Minion or someone with a good memory

Unknown

I need to email our frequent poster Jim but I can't find a recent post by him . Anybody know his email? I have some Copper River King salmon steaks thawed out, but can't find the simple recipe he posted a month back on how to cook these jewels to release the rich taste without the cover up marniades/coatings used for regular salmon filets.

Unknown

kat,
Here it is:[p]
CarDogs Salmon [p]Dry rub:
1 C light brown or turbinado sugar
1 C non-iodized salt
3 T granulated garlic
3 T granulated onion
1 T dill weed
1 T summer savory
2 t tarragon[p]Finishing rub:
¼ C light brown or turbinado sugar
1 T granulated garlic
1 T granulated onion
1 t summer savory
1 t tarragon[p]Buy a fresh salmon filet, sockeye or king if available. Bone the filet using tweezers or needle nose pliers. Do not remove the skin. Place in a glass or stainless steel pan.[p]Mix all ingredients and pack on the flesh side of the filet. Let the filet rest in frig for 2 hours. Rinse the filet in cool clean water to remove the dry rub and pat dry. Allow to dry for about 30 minutes, until the flesh becomes tacky.
Heat a BBQ grill to medium to medium-high. Sprinkle finishing rub on the filet (twice what you would use as if you were heavy salt and peppering). Cook with the lid closed to 155*F measured in the center of the thickest part filet. [p]We recommend using a wood to produce smoke while cooking. On a charcoal grill, just sprinkle a few wood chips on the coals. On a gas grill, place wood chips in a pouch made of aluminum foil. Poke holes in the top of the pouch and place it on the hottest spot under the grill. Alder is our wood of choice, but fruitwoods are a wonderful substitute.
If you want more smoke on the fish cook at 225 to 250º till you hit 155º internal, if you want a drier product take to high finishing temp.
Jim

Barb

Jim Minion,[p]Sounds delicious! Do you know where I can get turbinado sugar? This seems to be listed as an ingredient in many recipes.[p]Thanks,
Barb

Unknown

Jim Minion, thanks but actually you had chided me for freezing these steaks (though done with a Food Saver) and that you said to just "do this this and this" to let the real taste of the CR salmon to shine. Remember? But thanks for the recipe.

Unknown

kat,
This recipe is not over powering and salmon likes sweet.
Jim

Unknown

Barb,
For this technique brown sugar works better, you can get Sugar in the Raw a most sugar section of good sized grocery
stores.
Jim

Unknown

Jim Minion, I'm here to report that is one fine recipe! That CP salmon was surberb and the finish rub was delicate as Jim said. The slight variations I made was to mist the salmon with olive oil to get the finish rub to stick since these were King steaks, and not filets. I also used a shallow drip pan with boiling water and a T of ground taragon leaves. For smoke it was 50/50 adler and cherry. Then 350° to 150° internal which was about 45 minutes. I carefully flipped once. Eggselent meal - no strong fish taste to it even!