Sunday, April 3, 2011

Weekend Cook: Planked Salmon

Smoked Salmon
This was another cook on the Traeger pig, using grapevine for smoke.  The alderwood plank would have worked better cooking over direct heat on the Big Green Egg, but that was occupied by yesterday's brisket.

Four center cut salmon sections were coated in Dijon and sunflower oil, then coated with Dizzy Pig's Swamp Venom, sprinkled with turbinado sugar, and refrigerated for 1/2 an hour.

The plank soaked for 1/2 an hour and the fish placed directly on it before smoking.

The pig and the Egg, both happily smoking away.

Smoked Salmon
It cooked on the "smoke" setting for 3 hours, then I bumped the temperature to 225f for an hour to finish cooking.

 It was well done - more done than we like, but still moist.  The salmon was peppery hot, sweet, only slightly smokey, and very, very pretty.  We ate these many ways all week; Dan called them "the gift that keeps on giving".