Sugar And Spice Salmon

* Exported from MasterCook *

SUGAR AND SPICE SALMON

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Gin
1/3 c Brown sugar
3 tb Coarse salt
1 1/2 tb Mixed pickling spice
1 t Anise seed, bruised*
1 t Dil seed, bruised*
1 1/2 lb Salmon filet

At least 2 hours and up to 6 hours before you plan to
smoke the fish, combine marinade ingrdients in a bowl.
Place salmon in a plastic bag or shallow dish, pour
marinade over it, and refrigerate it for at least 1
hour.

Bring your smoker to its appropriate cooking
temperature.

Remove salmon from refrigerator and let it sit at room
temperature for 30 minutes. Drain salmon, reserving
marinade. Leave any clinging spices on the surface of
the salmon.

Transfer salmon to smoker, skin-side down, and drizzle
marinade (with some of the whole spices) generously
over fish. Smoke it until just cooked through and
flaky, about 45 to 55 minutes at a temperature of 225
to 250F.
Have a large spatula and platter ready when you take
the salmon off the smoker, since it will be fragile
when done.

Transfer salmon to the serving platter. Serve it hot
or chilled with some of the whole spices clinging to
the fish.

*Bruising technique: Bruising spices means to almost
~ but not quite - crush the whole spice seeds or pods.
by pressing on the spices with a pestle or the side of
a knife, you release the natural oils, making the
seasonings more flavorful.

From: The Anchorage Daily News Food Section

Sent to Listserv by Miriam Podcameni Posvolsky

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