Hot-smoked Salmon Salad

Name: Hot-smoked Salmon Salad
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Ingredients: 4 salmon fillets, skin on; 3 litres cold water; 6 tbsp salt; 3 tbsp brown sugar; 1/2 lemon; 1 tbsp lemon pepper; 1 cup chopped lettuce; 2 scallions, both green and white parts, finely sliced; 1 tomato, diced; 1 cucumber, cut into small cubes; 4 tbsp chopped fresh coriander; 1 jalapeno chili, finely chopped; 3 tbsp olive oil; 3 tbsp freshly squeezed lemon juice; Salt to taste; Black pepper to taste

6 steps

Prep:30minCook:3h

Hot-smoked salmon... If you have a smoker, you simply owe yourself to try this one! Not only it is very tasty, but also a dead on keto friendly, very low in carbs and simply good for you! I love having it flaked on top of my salad, and it's just a treat! Oh... if you don't have a smoker, your oven can do the work for you... It won't be as smokey, but it'll be very nice and tasty, and I promise you will enjoy!

Updated at: Thu, 17 Aug 2023 06:03:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories263.9 kcal (13%)

Total Fat16.1 g (23%)

Carbs8.6 g (3%)

Sugars6.6 g (7%)

Protein21.2 g (42%)

Sodium7369.1 mg (368%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4salmon fillets

skin on

3 litreswater

cold

6 Tbspsalt

3 Tbspbrown sugar

0.5lemon

1 Tbsplemon pepper

1 cuplettuce

chopped

2scallions

both green and white parts, finely sliced

4 Tbspfresh coriander

chopped

1jalapeno chili

finely chopped

3 Tbspolive oil

3 Tbsplemon juice

Instructions

Step 1

Wet brine - per each 1 litre cold water add 2 tbsp salt and 1 tbsp brown sugar and mix to dissolve. I always start with 3 litres, and it's usually more than enough for 4-6 fillets.

Step 2

Place the fillets in a large enough container, cover with the wet brine , add the lemon slices and refrigerate at least 24 hours (ideally - 48).

Step 3

About 2-3 hours before the smoke rinse the fillets and place in fresh water for at least 2 hours to desalinate (otherwise the fish will feel too salty). Then pat dry with paper towels, set on a rack (I use teflon mesh sheets on top of the rack), sprinkle with lemon pepper on top and place in a fridge, open, to dry a little.

Step 4

Get your smoker running on relatively low - I use the lowest setting of my GMG Jim Bowie, which is 66C. You do not want to go higher than that. Place the rack with the fish in the smoker and let it sit there for at least 3 hours, ideally 4 - 4.5.

Step 5

Take the fish off the smoker and let completely cool. At this stage I like to vacuum pack it and refrigerate overnight - that helps the smoke aroma penetrate the fish and make the taste more even.

Step 6

That's it! Now chop your favourite salad, crumble some of that goodness on top and enjoy!

View on Blood, Fire & the Pillars of Smoke

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