Dinner tonight….they wife said we need eat up some salmon from the freezer and she found this recipe in our America’s test kitchen bbq book, she dry brined the salmon with kosher salt and sugar in the raw…. For about an hour in the fridge….
After that it was my turn, I put them on the RT 1250 at 180 for about 40 mins…..
Once the salmon was 110 deg…..then they went face down on the Weber sear zone station…..oh and the couple pieces of chicken for the wife!
Seared then for 2 min face down then turned the. Over for 1 min on the skin so it would peel off with ease……all smiles…. Pulled them at INT 140 deg
The fillets were placed over some rice and then topped with some pineapple salsa and a Hawaiian pineapple soy garlic sauce (I’m just enjoying it)…..
Reverse sear smoked Coho $$$
PS, all I can say I’m a lucky man to have a sauce queen as a wife!!!
After that it was my turn, I put them on the RT 1250 at 180 for about 40 mins…..
Once the salmon was 110 deg…..then they went face down on the Weber sear zone station…..oh and the couple pieces of chicken for the wife!
Seared then for 2 min face down then turned the. Over for 1 min on the skin so it would peel off with ease……all smiles…. Pulled them at INT 140 deg
The fillets were placed over some rice and then topped with some pineapple salsa and a Hawaiian pineapple soy garlic sauce (I’m just enjoying it)…..
Reverse sear smoked Coho $$$
PS, all I can say I’m a lucky man to have a sauce queen as a wife!!!