A few years ago hubs and I went fishing for Salmon in the Pulaski River in up-state NY. We came home with so much, I had to find a way to preserve it and give it away as gifts, so I made Salmon Candy. Then it was a few years before I tried it again. Same recipe, same good flavor.
There are a variety of recipes out there for this, but I have taken a combo of ideas and created my own. Brown Sugar, orange juice, ginger, pinch of salt and pepper, and mix together in glass dish and place fix skin side up, or remove skin. Then smoke over wood chips of choice- I used alder (see below).
This time I wanted a quick version because I have not been feeling well, lack of appetite from a lung infection, and need to cook for hubs and son. No one gets in my kitchen, well, they are busy and I am more available to play.
My new version is brown sugar, orange-ginger-pepper (dry
seasonings-zest), and fish stock brine- rinse fillets, pat dray, and place them down skin side up into mixture for hour and half.
Now pat them dry again, then use same mixture above minus
fish stock, but add olive oil and a few drops of liquid smoke, and then spoon over fillets.
Slow cook in preheated oven- 250 degree oven for
45 min. Do not overcook; it will dry out, you want some moisture.
Served with sushi rice timbale with sesame seed garnish and
spicy tahini dressing for greens.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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