Hey guys! I got a nice side of Atlantic salmon for a job last week and it was cancelled so I've had this thing in my freezer. Was gonna keep it to offer someone else but I couldn't resist just doing the thing up for myself with all the nice salmon threads floating around the site lately! :thumb: I guess I'm having salmon for lunch for the next couple days... :becky: ...No problem here!
I've been meaning to try out a nice rum glaze on salmon for a while so I jumped on it... Here's how it went:
Wash and dried the fillet & trimmed it down nicely:
Did up a rub/cure for it with salt, b sugar, black pepper, garlic powder, old bay, red pepper flakes & a touch of pink salt. I didn't use it all btw.
Rubbed, vacced & fridged it for a couple hours:
Then I made the Appleton glaze with approximately:
1/2 cup good rum (Appleton)
1/2 cup apple juice
1/4 cup brown sugar
2-3 TB honey
1/2 a lemon (juice)
1 TB wet sugar
1 tsp Pepper flakes
Took the salmon out the vac bag, washed it and patted it dry:
Gave it a coat of glaze and it went back in the fridge to dry:
I glazed it a couple more times as it dried and sprinkled some black sesame seeds on the last glazing:
Then on to the smoker at 200˚ with lychee for smoke:
About 2.5 hours in:
I reduced the Rum glaze :becky::
...and started glazing for the last hour:
***notice the "trimmings have vanished by this point... :shocked::twisted::heh:
And here we are off the smoker @ 135 and resting to go in the fridge for slicing tomorrow! :doh:
The samples I aahm... "tested" were to die for! Tomorrow can't come soon enuf! I'll post a couple pics when I've cut em up! :becky:
Thanks for looking guys!
Cheers!
I've been meaning to try out a nice rum glaze on salmon for a while so I jumped on it... Here's how it went:
Wash and dried the fillet & trimmed it down nicely:
Did up a rub/cure for it with salt, b sugar, black pepper, garlic powder, old bay, red pepper flakes & a touch of pink salt. I didn't use it all btw.
Rubbed, vacced & fridged it for a couple hours:
Then I made the Appleton glaze with approximately:
1/2 cup good rum (Appleton)
1/2 cup apple juice
1/4 cup brown sugar
2-3 TB honey
1/2 a lemon (juice)
1 TB wet sugar
1 tsp Pepper flakes
Took the salmon out the vac bag, washed it and patted it dry:
Gave it a coat of glaze and it went back in the fridge to dry:
I glazed it a couple more times as it dried and sprinkled some black sesame seeds on the last glazing:
Then on to the smoker at 200˚ with lychee for smoke:
About 2.5 hours in:
I reduced the Rum glaze :becky::
...and started glazing for the last hour:
***notice the "trimmings have vanished by this point... :shocked::twisted::heh:
And here we are off the smoker @ 135 and resting to go in the fridge for slicing tomorrow! :doh:
The samples I aahm... "tested" were to die for! Tomorrow can't come soon enuf! I'll post a couple pics when I've cut em up! :becky:
Thanks for looking guys!
Cheers!
