Salmon Candy Rilletes, Fillets, haricots verts & Quinoa

The story behind my moist, sweet-and-smoky Salmon "Candy" explains why it is so deliriously delicious.The oil content of Yukon River King Salmon – a whopping 25-35 percent – is unequaled by any other wild Salmon. In fact, Yukon River King boasts up to twice the fat content of better-known Copper River King! Why is this?

The Yukon River runs for 2,300 miles, making its length unsurpassed in the US.

Yukon King Salmon must travel this huge distance to spawn, and cannot eat during this arduous migration.
Accordingly, they've developed unique genetics and instincts that lead them to gorge themselves at sea and accumulate the uniquely high body fat levels needed to sustain them on their epic journey.

Yup'ik Eskimos harvest Yukon King at the peak of fat content and deliver these incomparably oil-rich Salmon to be hand de-boned, brined in salt and organic brown sugar, and smoked using natural alder wood.

The taste is subtly sweet and so unbelievably rich and flavorful that Alaskans call this treat "Salmon candy" or 'Squaw Candy'.

For my first recipe using the salmon I have chosen a classic French recipe, Rilletes that normally you would find pork, and pate on crostini. I have read that this dish is served almost regularly to company at parties or even casual gatherings, and is not considered a delicacy like we might here in the States. Other than smoking the fish, it is quite an easy undertaking...

I made my own whole grain crackers for this recipe since bread is not an option in my house for weight loss purposes, and this is a buttery delight to make up the difference...

8 ounce piece of salmon, preferably wild, bones removed
salt (I am opting for the few pieces that I did not brine and smoke)
5 tablespoons unsalted butter- (using French butter I purchased)
1 tablespoon olive oil
1½ tablespoons fresh lemon juice (no lemon-using some juice from a salsa I made)
2 tablespoons chives
1/4 cup red onion
4 ounces smoked salmon candy, flake with fingers
¼ teaspoon paprika
a pinch white pepper (1/4 teaspoon in my book)
A few dashes of Louisiana Hot Sauce
Splash of Cognac

With a fork mash the butter and oil together once it has softened or you can use 'My little friend', (placing everything in here and fold in fish afterward), and then add the other ingredients and lightly toss; refrigerate for about two hours, and then spread onto crackers or sliced crostinis, and serve. (you may freeze for future use)

The second dish I have created is Salmon Candy Fillets over haricots verts and Quinoa

Quinoa- heat butter and 1 teaspoon olive oil in a medium saucepan over medium-high heat until butter melts. Add pepper, carrot, and onion to pan; sauté 2 minutes or until onion is tender. Add quinoa; cook 1 minute, stirring constantly. Stir in fish or veggie stock (measurements as per box, I cooked traditional white), 1/2 cup cognac, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; fluff with a fork. Stir in parsley. Bon Apetite!

I then sauté haricots verts in a touch of olive oil on medium heat; adding a some veggie stock to steam, but still al dente; move over and set pieces of salmon to heat through a bit; then add a splash of heavy cream to pick up flavors, and plate!

Information- Quinoa (pronounced /ˈkinwɑ/ KEEN-wah or /ˈkinoʊə/ KEE-no-uh, Spanish quinua, from Quechua kinwa) is a species of goosefoot (Chenopodium) grown as a crop primarily for its edible seeds. It is a pseudocereal rather than a true cereal as it is not a grass. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited.

To celebrate my hubby's return we paired this with a 1995 Burgundy...

Yukon River Salmon Candy

Part I, Brown Sugar Brine & Alder Smoked

Just recently I wrote a story for a blog friend who's daughter likes to read stories...my story was about a Bear who likes their sweet berries, but then I remembered that the when the bear is hibernating in the winter he is dreaming about his sweet salmon treats...since it is cold outside, some of us probably feel like hibernating, but I am going for the candy...

Once on a trip to the Whole Foods market years and years ago I saw this dried fish, and ask what it was. The guy behind the counter told me it was smoked Yukon River Salmon Candy...I of course had to try a bite, and he obliged my wishes...oh my what a tasty treat. Brown sugar brined Salmon strips is smoked in alder! I saw it again, but at $19.99 a pound, I think I will pull out my stove top smoker and make my own!

My first attempt came out pretty tasty...

I bought two pounds of Alaskan Wild Caught King Salmon...yep, after this month you cannot find it except frozen or smoked. I guess that is why they came up with a smoked version, because you crave this version in the off season. Now the brine calls for water, salt, and lots of brown sugar. Get out your large container and give that salmon its cold water bath over night...in the fridge of course!

Take and cut it into one inch strips (small smoker), and be sure to keep adequate space around each piece to allow the smoke to filter around the fish from all sides. Next place racked fish into refrigeration for a minimum of 12 hours, this allows the fish to cure.

After you have cured the fish you are ready to smoke it. Start out as cool as you can and gradually increase your temperature to an internal temperature of 150 degrees (F) for 30 minutes. Remove rack from smoker and allow your finished product to cool. Your fish is now ready to be vacuum sealed or consumed.

WARNING:Remember that if you choose to vacuum seal your products that you MUST keep it frozen or refrigerated until you are ready to use it. Be sure to sanitize your smoking equipment after use.

I have decided on a few recipes to use this in, and will continue in a few days once the salmon has cured and been smoked in alder chips...

I will post Yukon River Salmon Candy- Part II next...

Salmon Candy Croquettes

Some of you out there may be saying what are 'Croquettes', and some are going 'Yuck' did we just zoom zoom back to the 70's! Like I might have at seven or twelve years old... Mom made these every so often when she could afford a can of salmon, yes, snub your noses at 'canned' anything...but when you are poor some things are not an option...fresh Salmon like we do today...no way!

A croquette is a small fried food containing usually as main ingredients mashed potatoes, and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, or any of the combination thereof, sometimes with a filling, often encased in breadcrumbs.The croquette is usually shaped into a cylinder or disk, and then deep-fried. The croquette (from the French croquer, “to crunch”) was a French invention that gained world-wide popularity, both as a delicacy and as a fast food.

Well at least it is the internet meaning...my childhood recipe memories are of old white bread crumbled when left open without the twist tie...often enough through out the week (kids!), a few eggs, onions so chunky they bite back, canned salmon, and if you were lucky mom might feel a little creative and put some mustard or miracle whip in them. We would have them with mashed potatoes as a side, and I think she got the idea from her 'Betty Crocker' cookbook from the 1920's (exaggerated a little) given to her by my dad's mom! That was about as gourmet as her kitchen was, and we did not even know it was French! So I was cultured...







Sorry for the blur, but I thought the five pics I took looked okay on the camera...photo critics cut me some slack! Please...




Leftover Salmon Candy crumbled with fingers, cooked seasoned Quinoa from the weekend, red onions, egg, and grainy mustard was my first thought, so I went with it, and as long as hubby does not read my 'memory' part, he thinks I have gone to a lot of trouble, just the oil smell is a little overwhelming, so I make them before he gets home. They are good to eat at room temp...so let's go with this one...

As it says in the above Wikipedia info...the French term croquer represents quinoa...and it does just that *crunch*, along with the sweet taste of the salmon and the slight hint of mustard...its a keeper! Oh, and try it over a home-mixed bed of greens...that information you will see on the next post...















Go ahead and drool at this closeup, I am...I ate it like I had never had them before, and you know what...I had not had this version...this definitely blotted out old memories quicker than you can say 'Salmon Croquettes'!

Salmon Candy Remix

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.

Salmon Candy Update

After a twenty four hour brown sugar and orange juice bath, add or take a few more hours to get other stuff done. The almost three pounds of Salmon was cut up today, and sits on its cold fridge racks to cure for another twenty four...hey is that a popular show right now? I bet you would get bored watching this for an hour...

Once this cures it will go into the smoker for hours of slow sweltering alder chip heat...maybe if I hop in there I can too burn off some of my fat! Nahhhhhhh 'forgetaboutit'...




I almost gave in and cooked a piece for my dinner, but I went with this instead...Okra and tomatoes, or as the South Indians call it Bhindi...or they use the whole or cut up okra, and sometimes on menus it will describe it as 'stuffed'. This dish mainly comes from the South parts of India...where I come from in the south, we call it just plain Good!

Christine AKA Mistress of Cakes and other have tantalized me with a blog of Stewed Tomatoes and Rice, so I had to make due...one of my repeated favorite dishes for a cold and lonely night...