Habanero Smoker
07-22-2008, 07:29 PM
http://www.susanminor.org/images/smokers/sunsepa.gif
BBQ'd Gravlax
From tsquared
http://www.susanminor.org/images/smokers/sunsepa.gif
BBQ'd Gravlax
I have used this recipe for more than 20 years, originally getting it out of A.J. McClane's superb book, The Encyclopedia of Fish. Gravlax is simply cured salmon which can be eaten as is (I can hear Kummok's groans now--It's bait!) in the fine Scandinavian tradition or you can cure it and then be the hero of your backyard party and grill it. I've had people refuse to let me leave a neighborhood party until I wrote out the recipe for them.
Ingredients:
2-3 lbs of center-cut salmon or trout
1/4 cup coarse salt
1/2 cup white sugar
fresh dill if you can get it, dried if you can't
2 tsp crushed white peppercorns
Directions:
Mix the salt and sugar together.
Fillet the salmon so you have 2 pieces. I don't scale salmon that are destined for the grill as I view the scales as nature's Teflon but you can if you want to.
Put 1 piece in a non-reactive dish, skin side down and sprinkle with salt/sugar mix and some pepper.
Place dill on top and put second piece of salmon on, skin side up.
Cover fish and put a chopping board and a little bit of weight, like a can of something on the board.
Refrigerate.
The fish will lose significant moisture over the next 4 or 5 hours so make sure you drain your dish.
This procedure should take about 48 hours, make sure you turn your fish over twice during that period. You can keep the fish in the fridge for up to a week.
When it is time to grill, wipe the fish off but do not wash it.I use a rum-soaked cloth to wipe it off with, gives it a nice finish.
Your pieces are now ready for the grill (or you can slice them thin and eat them as is).
I personally don't turn fish over on the grill, but some people like the grill marks.
When they are done, I slide my spatula between the skin and the fish and then onto the plate.
My Lab gets the skin. She loves grilling!
Anyway, if you want to try grilling your fish a little differently, try this, you won't regret it.
Tom
BBQ'd Gravlax
From tsquared
http://www.susanminor.org/images/smokers/sunsepa.gif
BBQ'd Gravlax
I have used this recipe for more than 20 years, originally getting it out of A.J. McClane's superb book, The Encyclopedia of Fish. Gravlax is simply cured salmon which can be eaten as is (I can hear Kummok's groans now--It's bait!) in the fine Scandinavian tradition or you can cure it and then be the hero of your backyard party and grill it. I've had people refuse to let me leave a neighborhood party until I wrote out the recipe for them.
Ingredients:
2-3 lbs of center-cut salmon or trout
1/4 cup coarse salt
1/2 cup white sugar
fresh dill if you can get it, dried if you can't
2 tsp crushed white peppercorns
Directions:
Mix the salt and sugar together.
Fillet the salmon so you have 2 pieces. I don't scale salmon that are destined for the grill as I view the scales as nature's Teflon but you can if you want to.
Put 1 piece in a non-reactive dish, skin side down and sprinkle with salt/sugar mix and some pepper.
Place dill on top and put second piece of salmon on, skin side up.
Cover fish and put a chopping board and a little bit of weight, like a can of something on the board.
Refrigerate.
The fish will lose significant moisture over the next 4 or 5 hours so make sure you drain your dish.
This procedure should take about 48 hours, make sure you turn your fish over twice during that period. You can keep the fish in the fridge for up to a week.
When it is time to grill, wipe the fish off but do not wash it.I use a rum-soaked cloth to wipe it off with, gives it a nice finish.
Your pieces are now ready for the grill (or you can slice them thin and eat them as is).
I personally don't turn fish over on the grill, but some people like the grill marks.
When they are done, I slide my spatula between the skin and the fish and then onto the plate.
My Lab gets the skin. She loves grilling!
Anyway, if you want to try grilling your fish a little differently, try this, you won't regret it.
Tom