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Maple Glazed Sockeye Salmon with Asparagus and Risotto

post #1 of 10
Thread Starter 

Decided to change it up again.  Smoked a Sockeye Salmon over Apple and finished with a maple syrup glaze.   Also added a few chunks of the salmon to an asparagus risotto.  Asparagus was also smoked.   Enjoy!

 

 

Did a liquid brine and refrigerated for ~5 or so hours:

 

 

Added a little pepper and air dried outdoors with a fan for 2 hours and the on to the WSM:

 

 

 

 

 

Plated view with Risotto and Asparagus.  Brushed maple syrup on the Salmon with 30 or so minutes to go:

 

 

 

 

 

 

Thanks for Looking!

post #2 of 10

That looks delicious! What's in your brine? Fish is kind of my focal point on here. Been practicing with other meats but really want to get good at fish.

post #3 of 10
Thread Starter 

I tried Bear's brine on this one:

 

Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer.
Add to this;
6 ounces of soy sauce
1/2 cup of non-iodized salt
1/2 cup of brown sugar
1/2 tsp of Garlic powder
1/2 tsp of Onion powder
1/2 tsp of Cayenne pepper
1/2 tsp of Dried Bay Leaf Flakes (or 2 or 3 fresh bay leaves)

Stir until salt is dissolved. Then add 1 1/2 quarts of water & ice to cool quickly.

post #4 of 10

Looks great Briggy! What temps where you smoking at? And what IT did you you pull it off?

post #5 of 10
Thread Starter 

I kept the WSM right around 185 and pulled when IT hit 140.

post #6 of 10

Thanks for posting the brine recipe. I will try it on some trout, it sounds yummy!

post #7 of 10

Beautiful! Looks terrific! Cheers!!!! - Leah

post #8 of 10

Wow, that looks great. Thanks for the post and the qview.

 

Disco

post #9 of 10

that does indeed look awesome!

thanks for sharing!!

 

-Aaron

post #10 of 10
Tasty looking salmon and meal!
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