At a recent Culinary Corner at Creekside at the Village in
Columbus, Ohio, the chefs took the opportunity to showcase a sampling of smoked
salmon preparations. This not only made for great conversation as to the
technique and the subtle differences in the smoke, but it also allowed the
residents to choose which style they would prefer on the upcoming menu. The
group sampled salmon that was smoked over Apple wood and Alder wood. Although
they really enjoyed both, their favorite was the apple wood smoke. The
conversation became lively as some of the attendees reminisced about shopping
for smoked salmon and other Jewish favorites at Zabars in New York in years
past. The Apple Wood Salmon was prepared as a canapé and server as an
Amuse-Bouche (chef’s appetizer) in the dining room that night. The residents who
attended the Culinary Corner were heard telling those who missed it all about
what they tasted and learned. This salmon preparation has become a favorite at
other communities within the region and we are looking forward to it becoming as
signature item at Creekside at the Village as well.
2 sides of fresh salmon, trimmed and pin bones out
1 C kosher salt
½ C sugar
½ C brown sugar
1 T black pepper
1 C Wood Chips (Creekside at the Village residents prefer the flavor profile from Apple Wood)
2 C
apple juice
Directions
Prep: In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
Place wrapped fish a 4” deep hotel pan and place another Hotel pan on top. Weight with something relatively heavy (a couple #10 cans or an new bag in the box work great) and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
To Smoke: Soak the wood chips of your choice in the apple juice for 1 hour. Place salmon sides in a 2” perforated hotel pan that has been sprayed with non stick spray. Place 6” hotel pan on range top. Drain wood chips and place them on one end of the 6” pan directly over the burner. Turn burner on low heat. As the chips begin to smolder, place pan with the salmon over the chips and wrap tightly with aluminum foil. Poke a vent hole in the foil at the end opposite the chips. Smoke the fish for ½ hour to 45 minutes until the internal temperature in the thickest part is 145-150 degrees.