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Ingredients

  • Putting this Smoked Salmon Meal Together shopping list
  • Smoked Salmon, Summer Corn Salsa, Chile Dumpling and cilantro Citrus Sauce shopping list
  • Day One: Marinate 4 (8-ounce) boneless, skinless salmon fillets overnight in smoked salmon brine. shopping list
  • Day Two: Remove salmon filets from brine. Rinse lightly in cold water, pat dry. Put fillets in smoker. Cold smoke fish in smoker over indirect heat to avoid cooking until smoke flavor is evident (1 to 2 hours). Be sure fish remains cool to the touch. This process will put flavor into the fish without cooking the flesh. Do not smoke fish too hot as it will still be put on the grill to finish the cooking process. Reserve fish in refrigerator until ready to grill. shopping list
  • Prepare summer corn salsa refrigerate until served. shopping list
  • Prepare Chile Dumpling batter and refrigerate. shopping list
  • Preparation: Preheat BBQ grill to hot fire. Warm corn salsa to room temperature. Set-up steamer on stovetop, bring water to a simmer. Prepare cilantro citrus sauce and keep in warm location. Scoop 12 (2-ounce) portions of dumpling mix into steamer. Cover and cook 8 to 10 minutes. shopping list
  • While dumplings are steaming place salmon on grill to desired doneness (5 minutes per side per inch of thickness). shopping list
  • Final Assembly: Place 3 dumplings on each plate. Spoon corn salsa between dumplings. Place grilled salmon atop dumplings. Drizzle salmon and plate with citrus sauce. shopping list
  • Recipe courtesy of La Mont Caldwell, Seven Glaciers Restaurant,Girdwood, Alaska shopping list

How to make it

  • follow the above

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