Viking Range vcqs001ss ユーザーガイド
Notes:
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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!
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
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).
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
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 tem-
perature for 30 minutes.
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 tem-
perature for 30 minutes.
Preheat C
4
to 220-225ºF
When the C
4
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.
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
Document3 10/5/04 11:35 AM Page 29