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Whole Gourmet Natural Cooking

Alison Anton's Natural Cooking Blog offers healthy recipes, inspirational food articles and culinary advice for the natural chef, and features dessert recipes from her upcoming cookbook, Desserts for Every Body.

Monday, January 21, 2008

VIDEO! Smoked Salmon

Smoked Salmon Video

Recipe: Smoked Wild Salmon on the Stove-Top Smoker
Yield: 2-4 servings

This reci
pe will be featured in the March issue of Natural Solutions Magazine (formerly Alternative Medicine). Check out my article all about sustainable seafood, wild vs. farmed fish, health benefits and how to be a conscious seafood consumer. You can find the magazine on newsstands in natural foods stores nation-wide!

What fish lover doesn't love smoked salmon? Make it at home with a smoker that fits right on top of the stove. It can be purchased online for under $40. Choose wild Alaskan salmon for health and sustainability.

1 tablespoon each dried dill and parsley
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 (1 pound) wild Alaskan salmon fillet, 3/4-inch thick
1/2 lemon, thinly sliced

1. Follow brand instructions for preparing the smoker and smoking chips.

2. Mix herbs, salt, pepper and garlic powder in a small dish. Rub spices onto the fillet. Place lemon slices on top of the fish, overlapping them slightly for a decorative effect.

3. Place fillet on the rack and close the lid. Heat burner to medium. Place the smoker on the burner and cook 25 minutes, until the fish flakes open with the touch of a fork. The tender lemon slices can be eaten along with the fish.


At 3:32 AM , Anonymous Sorina said...

You have a very nice blog, good post...keep up the good job

At 6:16 PM , Anonymous Chef Alfie said...

Hello Allison,
You have a very nice blog. If I could make a few suggestions: I have been smoking Salmon for over twenty years and I have found that brining your Salmon with Sea Salt and natural fresh herbs for about 24-36 hours will help remove alot of the impurities and also give the Salmon a much better texture when cooked. Keep up the good work.


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