Viking QSC200SS Cookbook - Page 28

Fish and Seafood Citrus-Herb Smoked Salmon Citrus juices and zest and fresh herbs make this a perfect addition to spring and summer menus. Serve on toast points with cream cheese and chives, or rolled in tortillas spread with herbed cheese. 2 center-cut salmon fillets with skin, about 12 ounces each Brine 1 1/2 cups hot water 1/4 cup sea or kosher salt 1 quart cold water Additional ingredients 1 lemon, lime or orange, zested and juiced 1 teaspoon chopped fresh thyme 1 teaspoon other fresh herbs (tarragon, mint, rosemary), chopped Coarse sea or kosher salt and freshly ground black pepper, to taste Olive oil 2 handfuls cherry or alder chips or chunks Apple juice or water, to cover the chips Additional citrus wedges and coarse salt Carefully rinse the salmon fillets and gently pat dry with paper towels. Combine the 1 1/2 cups hot water and 1/4 cup salt in a large baking dish, stirring well. When salt is dissolved, stir in the 1 quart of cold water. Place the salmon fillets skin-side down. Add additional water to cover fillets completely. Refrigerate for 20 minutes. Remove the fillets from the brine and rinse with cold water to remove the salt. Gently pat dry with paper towels. Place two rectangular cooling racks on two rectangular baking sheets and place one fillet on each rack. Place in the refrigerator and air dry for 2 hours, until a tacky glaze (called a pellicle) forms on the fish. Preheat C4 to 200ºF While the C4 heats, make a paste of the citrus zest and juice, olive oil to taste, herbs and salt and pepper to taste in a small bowl. Rub evenly into the flesh of the salmon fillets. Place the salmon fillets skin-side down on aluminum foil, cutting the foil to the size of each fillet. When the C4 is up to temperature, open the dome and place the salmon, foilside down, on the rack. Close the dome and close top damper completely and the bottom damper three-quarters closed to maintain temperature of 200-225ºF. Smoke for 1 to 1 1/2 hours, until the internal temperature at the thickest part of the fillets measures 140ºF with an instant-read or digital meat thermometer. Squeeze a citrus wedge over each fillet and sprinkle with coarse salt before serving. Or, wrap tightly and refrigerate for up to 3 days. Makes 12 appetizer servings Notes: 28