keviniscooking.com

Smoked salmon, or any fish actually, on a nice toasted bagel with cream cheese is just a wonderful breakfast. Here is a brine for salmon I use before it goes in the smoker.

• 1/3 cup sugar
• 1/4 salt
• 2 cups soy sauce
• 1 cup water
• 1 cup dry white wine
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1 tsp Tabasco sauce

Mix all of the above in a bowl with a whisk to incorporate thoroughly. In a 13×9″ pan pour a little of the brine in the bottom of the pan. Next place the salmon to be smoked in the pan and pour the balance of the brine over the salmon to cover. Refrigerate at least 8 hours. Place salmon on a rack to drain overnight. Follow your smoker instructions and using alder wood chips, smoke the salmon for 6 hours.

Tags: fish, smoked salmon

This entry was posted on Monday, March 8th, 2010 at 8:47 am and is filed under Breakfast, Side Dish, Snacks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.