Smoked salmon is both delicious and healthy! In fact, salmon has a lot more vitamins and minerals than beef. And, the cholesterol level contained in salmon is far less than beef. Thus, wild alaskan seafood is wonderful as it is delecious and super healthy. For example…
Lukily for me, I get my salmon the wild alaskan style. I do not mean I actually spear the fishes from alaskan lakes and streams…. No, but I have the next best thing to that; and it’s from a good source. I do not have to catch my own fresh fish myself. Wild Alaskan Company is a monthly seafood membership that delivers wild-caught, sustainable seafood to your doorstep.
Therefore, it’s natural that I take advantage of this immediate convenience. Up in Alaska they fetch the best salmon; that may be a given but it’s still worth confirming. Abundant fishery and wildlife exists in bounty as a natural part of the habitat.
Wild Alaskan Company is a monthly seafood membership that delivers wild-caught, sustainable seafood to your doorstep!
Wild Salmon from Alaska, deep fried with breadcrumbs and spices served up in a curry batter of broadbeans and white rice… Mouhwatering good! The top of the evening to you would be a sparkling bottle of Napa Valley’s ‘Hudson’ to wash that down real good. You could use canned salmon too but it will definitly be different in every way from the real deal. The rule of thumb when it comes to seafood is – the fresher the better! That sockeye salmon is irresistible and rich in the good stuff the body needs. Using fresh Wild Alaskan Salmon make somethng delicious such as:
Homemade Smoked Salmon Recipe!
by: Robby Melvin
Ingredients
US|METRICSERVINGS:
- 1/4 cup sugar
- 2 tablespoons fresh dill (chopped)
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon ground pepper
- 1 skin on salmon fillet (1½-pound, about 1 inch thick)
- 4 cups hickory wood chips
Directions
Instructions Checklist
- Step 1 Combine sugar, dill, salt and pepper in a small bowl. Sprinkle the mixture evenly over both sides of salmon. Place the salmon on a parchment-paper-lined baking sheet. Cover and chill for at least 8 hours or overnight.
- Step 2 Soak wood chips in water for 30 minutes; drain. Brush the sugar mixture off the salmon (discard the sugar mixture) and pat the fish completely dry with paper towels. Open the vents of a charcoal grill completely. Light a charcoal chimney starter filled halfway with briquettes. When the briquettes are covered with gray ash, pour them onto the bottom grate of the grill, and then push them to one side of the grill. Scatter the soaked wood chips over the hot coals. Adjust the vents as needed to maintain an internal temperature of medium (350- 400 degrees F). (If using a gas grill, place the soaked wood chips in a foil packet; poke several holes in the packet. Place the packet directly on the burner on one side of the grill. Turn on the gas on that side to medium, 350-400 degrees F. Keep the other side unlit.)
- Step 3 Once the grill is billowing smoke, use tongs holding an oil-soaked paper towel to oil the grill grate over the side without the coals (or the unlit side of a gas grill). Place the salmon, skin-side down, on the oiled grate. Smoke the salmon, covered, until it flakes easily with a fork and an instant-read thermometer inserted in the thickest part registers 140 degrees F, 20 to 30 minutes.
Smoked Salmon is absolutely delicous!
Nutrition Facts
Serving Size: About 2 Oz.Per Serving:119 calories; 3.1 g total fat; 0.8 g saturated fat; 40 mg cholesterol; 267 mg sodium. 316 mg potassium; 4.8 g carbohydrates; 5 g sugar; 17 g protein; 131 IU vitamin a iu; 1 mg vitamin c; 10 mcg folate; 33 mg calcium; 24 mg magnesium; 5 g added sugar; Exchanges: 2 Lean Protein, 1/2 Other Carbohydrate.
Wild Alaskan Company is a monthly seafood membership that delivers wild-caught, sustainable seafood to your doorstep. We’ll send you a box once a month. You can change, pause or cancel your membership anytime before it renews each month.
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