untateve Posted October 21, 2007 Share Posted October 21, 2007 As I try to eat healthier, I'm marinating salmon in reduced pineapple juice with ginger, soy sauce, garlic, and cracked white peppercorns. Tomorrow, I'm going to smoke the salmon, at a relatively low temp (180-190) with Alder wood. I've never done this before. I am on a mission. Quote Link to comment Share on other sites More sharing options...
Brewer Posted October 21, 2007 Share Posted October 21, 2007 As I try to eat healthier, I'm marinating salmon in reduced pineapple juice with ginger, soy sauce, garlic, and cracked white peppercorns. Tomorrow, I'm going to smoke the salmon, at a relatively low temp (180-190) with Alder wood. I've never done this before. I am on a mission. May Steve Mann be with you and guide you. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted October 21, 2007 Share Posted October 21, 2007 As I try to eat healthier, I'm marinating salmon in reduced pineapple juice with ginger, soy sauce, garlic, and cracked white peppercorns. Tomorrow, I'm going to smoke the salmon, at a relatively low temp (180-190) with Alder wood. I've never done this before. I am on a mission. Make sure to use lump charcoal!! Keep us posted. . .always interested in strange new worlds. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted October 21, 2007 Share Posted October 21, 2007 I wish I had time right now to devote to the smoker. Sigh........ Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted October 21, 2007 Share Posted October 21, 2007 That hawt little lush Sandra Lee made a tin foil boat for her salmon and poured a beer in it.........Lite Beer Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted October 21, 2007 Share Posted October 21, 2007 looks great served up like this........... http://www.foodnetwork.com/food/recipes/re...6_37512,00.html Quote Link to comment Share on other sites More sharing options...
untateve Posted October 21, 2007 Author Share Posted October 21, 2007 I don't like salmon. I'm trying to be healthy. So I'm trying to find a marinade that will help infuse flavors I like along with a long smoke time so that it can be infused with smoke, again to make the salmon more palatable. If I succeed, I will don my water wings and do the Eskimo Salmon Dance. Quote Link to comment Share on other sites More sharing options...
Capt. Waffle Posted October 21, 2007 Share Posted October 21, 2007 I'm going to be trying PD's CP recipe from Week 1, the Sour Apple Ribs......as with ribs, well it's not healthy, but I to will venture into strange new worlds. Funny, the FF world, NFL world and College football worlds are strange this year . Quote Link to comment Share on other sites More sharing options...
evil_gop_liars Posted October 21, 2007 Share Posted October 21, 2007 I don't like salmon. Your boyish charm just went out the window... Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 21, 2007 Share Posted October 21, 2007 i am not a salmon fan either.... that marinade is right up my alley. for comparison purposes, you should smoke half and either bake or grill the other half...... i like smoke, but am wondering if it blows away the other flavors you have going on with the marinade. Quote Link to comment Share on other sites More sharing options...
untateve Posted October 21, 2007 Author Share Posted October 21, 2007 Your boyish charm just went out the window... you say that only because I choose not to charm you. Quote Link to comment Share on other sites More sharing options...
untateve Posted October 21, 2007 Author Share Posted October 21, 2007 I must say, I was very pleased. Salmon had a sweet, but smoky flavor. I put the reserve marinade in a sauce pan and heated it and reduced it some. Drizzled it on the salmon, really nice. The only thing I did wrong was took it to a too high internal temp (160). I thought with all the oil/fat in salmon, I'd be fine. It was on the dry side. Next time, I'll only take it to 140-145 internal temp. Quote Link to comment Share on other sites More sharing options...
Rovers Posted October 22, 2007 Share Posted October 22, 2007 Is it salmon, or just fish you don't like? There are other species that have as much omega 3 and good stuff like that.... I have a salmon steak in the freezer, and never even thought about smoking it. What temp and how long did you smoke it? Sounds like my Tuesday night dinner just might be salmon.... Quote Link to comment Share on other sites More sharing options...
untateve Posted October 22, 2007 Author Share Posted October 22, 2007 Is it salmon, or just fish you don't like? There are other species that have as much omega 3 and good stuff like that.... I have a salmon steak in the freezer, and never even thought about smoking it. What temp and how long did you smoke it? Sounds like my Tuesday night dinner just might be salmon.... I like mild tasting fish. I smoked it at about 190-200 for around 3 hours...then everything else was finished but the fish so I raised the temp to 230-240 to finish it off. With what I know now, I could have pulled the salmon off after about 3 hours at 140 degrees internal temp and I think it would have been perfect. Quote Link to comment Share on other sites More sharing options...
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