House-Smoked Caribe Salmon

Submitted bY Henry Garcia, Executive Chef, Palms Casino Resort, Las Vegas

by C&RB Staff (editor@clubandresortbusiness.com)
August 2007

Amt	Ingredient
1 tbsp.	brown sugar
1 tsp.	ground red chile pepper
1 tsp.	cayenne pepper
1/2 tsp.	whole cloves
2 tbsp.	whole coriander seeds
1 tbsp.	whole fennel seeds
3 tbsp.	Kosher salt
1 tsp.	granulated garlic
1 tsp.	granulated onion
2 tbsp.	dehydrated cilantro
5 lbs	salmon filet, skin removed
1 lb.	hickory wood chips
4 ozs.	water
	for garnish lemon wedges

Procedure:
• Hand-crush the cloves, coriander and fennel. Blend the brown sugar, red chile, cayenne peppers, crushed cloves, coriander, fennel seeds, Kosher salt, garlic, onion and cilantro together, and rub on salmon. (Note: Rub also works well on pork or chicken.)
• Roast salmon in 350-degree oven for about 10 minutes (it will be about halfway cooked).
• Place salmon in a two-inch-deep perforated pan. In a separate four-inch-deep pan, place wood chips and water. Place the pan with the wood chips and water on a gas burner over medium heat until the chips begin to smolder.
• Place the salmon in a two-inch-deep perforated pan. Place the perforated pan with the salmon into the four-inch-deep pan with wood chips and water; cover. Turn off the gas burner under the smoking. Allow salmon to continue to cook in the smoke for 15 more minutes.
• Garnish fish with lemon wedges.

Yield: 10 8-ounce servings

Be the first to comment on this article.

Post a comment

Email:
Password:
Posting Code:	Please Enter the Text You See above.
Comment: