Culinary Corner: Smoked salmon works for lunch, brunch and dinner
By David Kelly
Published: Wednesday, May 15, 2013, 9:00 p.m.
Let's start this week with a recipe that will be a real winner for the troops.
This smoked salmon can be used for lunch, brunch, as an appetizer or even for dinner.
It is very versatile as it can be served hot, cold or at room temperature. Wood chips will be needed for the smoking and apple chips give this dish its unique flavor.
You can experiment with other types of chips if you have them on hand.
You can do this a day ahead of time, wrap it in plastic, and store overnight in the refrigerator. Serve it chilled or let it come to room temperature.
Apple Smoked Salmon
(makes 10 to 12 servings)
Apple wood chips for smoking
3 pounds of boneless, skinless salmon fillet
12-ounce bottle zesty Italian salad dressing
1 ⁄ 2 cup of your favorite seafood rub/seasoning
Apple juice for spraying
Thinly sliced lemons and sprigs of fresh dill for serving and garnish
Place the salmon fillet in a plastic container or zipper-top plastic bag. Pour the Italian dressing over the fish. Cover or seal and refrigerate.
Let the fish marinate for three to four hours.
Prepare a fire in your smoker. Pour the apple juice in a plastic spray bottle and keep it nearby.
Remove the salmon from the marinade (do not pat dry) and discard the marinade. Place the salmon on a baking sheet, with the side that had the skin on it, facing down. Sprinkle the dry rub on the top of the fish, then take it to your smoker.
Place the fillet on the smoker rack with the side that has the rub facing up. Close the smoker's lid and smoke for two hours at a temperature of 225 to 250 degrees. Spray the fish every 30 minutes with apple juice and add wood chips as needed.
When the salmon is done, use two spatulas to carefully remove the salmon from the smoker and transfer to a serving platter. Garnish with lemon slices and fresh dill sprigs.
Here's one that you will cook inside and just finish on the grill for five to 10 minutes. The ribs will have a smoky flavor and be tender thanks to the slow cooking in the oven.
Allow the time for the ribs to marinate so the flavors can permeate the meat.
Tender Deviled Short Ribs
For the Marinade:
3 ⁄ 4 cup olive oil
4 tablespoons freshly squeezed lime juice
1 ⁄ 4 cup Dijon mustard
1 1 ⁄ 2 tablespoons hot, pure, red chile powder
1 1 ⁄ 2 tablespoons brown sugar
1 onion, finely diced
3 garlic cloves, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 ⁄ 4 teaspoon ground cumin
3 ⁄ 4 teaspoon ground allspice
1 cup warm beef stock
For the Beef:
4 pounds bone-in beef short ribs, trimmed and cut into 2-inch lengths
Mix all the marinade ingredients together in a bowl and stir until the sugar dissolves. Add the ribs and marinate for six to eight hours, turning occasionally.
Preheat the oven to 450 degrees.
Remove the ribs from the marinade, reserving the marinade, and place the ribs on a rack in a roasting pan lined with foil. Roast in the preheated oven for 25 minutes, and then reduce the oven temperature to 350 degrees. Transfer the ribs to a clean roasting pan and add the marinade.
Cover and cook for one hour or until completely tender.
Remove the ribs from the pan and keep warm. Skim off the fat from the surface of the roasting pan. Add the stock to the pan. Mix the stock with some cornstarch or flour if you wish the sauce to have a thicker consistency. Cook for several minutes until the desired thickness is reached.
Finish the ribs on the outside edges of a medium grill to give them a smoky flavor. Cook them for five to 10 minutes, being careful that they don't get tough. Baste and serve with your sauce.
As always, enjoy!
David Kelly has been a chef for more than 40 years and has been bringing recipes and cooking tips to the public through Culinary Corner for 21 years.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Making honor roll could get tougher at Shaler Area
- New member to join Eden Hall administration
- Hampton to honor Pirates manager, township resident Hurdle
- Hampton plans to take some gas station land for park-and-ride lot
- Fox Chapel, neighboring communities hosting platform tennis national championships
- Shaler considers dropping floor on lowest grade possible
- Pine-Richland principal to return to teaching math
- Mad Dash to raise money for St. Paul’s youth mission work
- Giving back part of mission at Oxford Athletic Club
- River City Youth to head to ‘Woodstock of brass bands’