Smoked Salmon

Last week at Walmart they had a big case full of frozen, wild salmon. Would you believe it wasn't even from China! Full fledged Alaskan salmon. Well, that farm raised, color added atlantic salmon just doesn't compare (or so I hear) so I couldn't pass up a 2lb fish for $5. Wasn't quite sure what to do with it, but I knew I wouldn't have another chance soon (and sure enough they were all gone the next time I visted).

We had half of it tonight baked with mustard, honey and butter. It was pretty good, I have to admit. I'm not really a fish guy so I found that a little surprising myself. My tastes sure have changed in the last 5 years. I think a good part of that is mental.

So what to do with the other half? Well, smoke it of course! I haven't finished my terra cotta smoker yet, so I figure I'll jury rig one of these bad boys. Since I only have half a fish, and it was a little smaller than AB's, I dropped the proportions by quite a bit. It's sitting in the fridge right now. I'll smoke it tomorrow evening and post about it, of course.




You know, the best smoked salmon I ever had was cured with a southwest spice rub (mostly chile powder). And right up there with it was one that was cured with a pastrami spice rub. I'm just curious, are you going to start with AB's rub, or are you going to go for something different?

Re: Flavor?

Being my first time and all, I figured I'd go with AB's simple black pepper rub and trust his judgement. I'm hoping to catch me a bunch of trout this summer and try out different rubs and such. I'm intrigued by the thought of using spicy rubs. I guess with such a quiet flavor as compared to pork or beef, fish could be easily jazzed up or overpowered depending on the skill of the chef. We'll see, I guess.

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