Thursday, 29 March 2012

Grilled Hickory Smoked Salmon










Frederick is back in Manila today for some important matters.  His flight was at 10 this morning.  I’ll be following him in manila after a week in time for his birthday.

Anyway, most of the dishes I will be posting will be his. Frederick had done most of the main entrée cooking for the past days not because I asked him to but because he wanted to experiment on his newly acquired treasure ingredient – the liquid smoke seasoning.  So I let him be.




He started with this grilled hickory smoked salmon that was really flavorful.  I thought his grilled salmon will come out tough and dry because he grilled it for a long time unlike when I do the grilling.  I grill salmon for at most 2 minutes on each sides to retain its moistness and its pinkish-orange color.  But for Frederick, he wanted the charcoal a little browner so he grilled it until the salmon became brown.  The taste was smokey delicious and socculent.  TheLemon-rum glaze that I made is a great addition as its sweet-rum and tart flavor blended nicely with the smokey taste of the grilled salmon.  Salmon is an unctuous fish, the glaze helps "mask" or "neutralize", I don't know the right term, its fatty taste so as not to cloy easily.




Yep, Frederick prepared and cooked the main dish while I did the glaze and the side dish (Sautéed Cabbage & Cauliflower)


     GRILLED HICKORY SMOKED SALMON

Ingredients:

Salmon Fillet – 4 pcs

     Marinade:
 
Hickory Liquid Smoke Seasoning - 1 tsp
Kikkoman Soy Sauce - 2tsp
Juice from 1 lemon
Sea Salt - 1/2 tsp
Italian Herbs (see Sharon’s Herb Blend)
Ground pepper (black, white, red)
Canola Oil - 1 tsp


Cooking Procedure


1. Mix all of the marinade ingredients and marinate the salmon in the sauce for at least an hour
2. Brush griller with oil and heat it under medium fire.
3. Grill salmon fillet until it turned brown.  Bast salmon with the marinade while grilling






Here is the recipe for the glaze that goes with the grilled salmon



     Lemon-Rum-Honey Glaze

Ingredients
 
Rum - 2 tbsp
Honey 3 tbsp
Lemon juice from 1/2 of a lemon
Low Sodium Salt (53%) - 1/2 tsp
Corn Starch - 2 tsp
Water -  2 tbsp

Cooking Procedure

Mix all of the ingredients for the sauce in a pan.  Let it simmer until the sauce thickens.  let it cool down for at least 30 minutes before serving

Makes 4 servings.  Below is the estimated nutritional values per serving based on the ingredients used.  Values included that of the glaze


Calories          :  204 kcal
Total Fat             :  4.53 g
Cholesterol     :  59 mg
Saturated Fat      :  0.71 g
Protein            :  23 g
Trans Fat            :  0 g
Sodium           :  598 mg
Dietary Fiber       :  0 g
Carbohydrate  :  14 g
Sugar                  :  12 g




 © Fresha-licious (29March2012)

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