Viking QSC200SS Cookbook - Page 29

Notes: Fish and Seafood Pepper-Crusted Maple-Brined Smoked Salmon The sweetness of the maple syrup is balanced by heavy coating of black pepper, making this a delectable treat! For the Maple-Brined Salmon 3/4 cup maple syrup 1/4 cup soy sauce 2 center-cut salmon fillets with skin, about 12 ounces each In a 2-gallon zip-top plastic freezer bag, combine maple syrup and soy sauce. Place salmon fillets in bag, making sure salmon is covered in the sauce. Marinate overnight (or as little as four hours). Remaining ingredients 1/4 cup coarsely ground black pepper 2 handfuls alder or cherry wood chips or chunks Apple juice or water, to cover the wood chips When ready to smoke, remove the salmon from the maple brine. Gently pat dry with paper towels. Spread the coarsely ground black pepper on a baking sheet and dip the flesh side of each fillet into the pepper, coating evenly. Place the salmon fillets skin-side down on aluminum foil, cutting the foil to the size of each fillet. Air-dry at room temperature for 30 minutes. Preheat C4 to 220-225ºF When the C4 is up to temperature, open the dome and place the salmon, foil-side 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. Makes 12 appetizer servings 29