Sugar And Spice Salmon

* Exported from MasterCook *

Sugar And Spice Salmon

Recipe By : Jim McGrath
Serving Size : 1 Preparation Time :0:00
Categories : Main August96

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup gin
1/3 Cup brown sugar
3 Tablespoons kosher salt
1 1/2 Tablespoons pickling spice
1 Teaspoon anise seed -- bruised
1 Teaspoon dill seed -- bruised
1 1/2 Pounds salmon fillet

At least 2, and up to 6, hours before you plan to smoke the fish, combine
ingredients in a bowl. Place salmon in plastic bag or shalow dish and
refrigerate at least 1 hour. <This conflicts with the 2-6 hours mentioned
above. I marinate for 3 to 4 hours.> Remove salmon from refrigerator and let
sit 30 minutes at room temperature. Drain fish but leave any spices clinging
to filet. Transfer fish to smoker, skin side down, and drizzle marinade
generously over fish. Smoke 45 to 55 minutes at 225-250F. <I've found that
the fish is done in 20 to 30 minutes.>




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NOTES : This is a cure that I've been using a lot lately. It's not hot, but
provides a lot of flavor. There's not much salt in it, and I don't think it
is intended as a preservative. When I finish smoking the salmon, I flake it
onto a salad of mixed greens with sliced cucumbers and fresh dill that has
been tossed with some olive oil and balsamic vinegar.

The recipe comes from the book "Sublime Smoke" by Cheryl Alters Jamison and
Bill Jamison.