A blog by ordinary people about living an extraordinary life
I am a huge Bobby Flay fan. Before I began this diet I was a carnivore who loved all things BBQ and grilled. But even Bobby Flay is not all grilled meats, as this recipe for a smoked salmon will show. I have modified the recipe, but you can find the actual recipe on Food Network.
For those of you with a smoker, you can totally skip my shortcut of curing and go ahead and follow Bobby Flay’s recipe for a 24-hour salt cure followed by a nice slow smoke of your salmon filet. My condo complex does not allow smokers inside our units, so I had to create a shortcut curing method. The method takes 5 minutes to quick cure the salmon (though it turned out a bit salty, so some tweaking of the amount of salt is necessary). After a quick cure, I then baked the salmon filets in the oven at 375F for 10 minutes. The salmon was served with some jasmine rice (we used vegetable stock instead of water, but Meg said she actually preferred the water to boil the rice since it did not mask the jasmine flavor) and the apple hazelnut salad.
Quick cured salmon
¾ pound of salmon (we got a farm-raised filet from Whole Foods), skin off
1 tablespoon of course sea salt (or less)
½ tablespoon of brown sugar
½ tablespoon of fresh ground black pepper
Preheat oven to 375F, line a cookie sheet with aluminum foil.
Combine the salt, sugar and pepper, and mix with your hands. Sprinkle over the salmon filet, both sides. Allow to sit for 5 minutes on an aluminum foil-lined cookie sheet, and then brush the salt mixture off the fish. Bake the salmon for about 10 minutes at 375F.
Apple hazelnut salad (recipe from Bobby Flay, can be found on Food Network)
1/3 cup of chopped toasted hazelnuts (lightly toast in a pan)
1/3 cup of dried cherries
1 Gala apple, cored and thinly sliced
1 Granny Smith apple, cored and thinly sliced
½ cup of Mesculin greens
Combine all ingredients in a bowl. Toss with dressing, recipe below.
Dressing for the salad (recipe from Bobby Flay, can be found on Food Network)
½ cup of apple cider vinegar
2 teaspoons of honey (we use local honey, which is also good for preventing allergies)
1 teaspoon of Dijon mustard
½ cup of vegetable oil
salt and pepper
Combine the vinegar, honey, mustard, salt and pepper. Slowly whisk in the vegetable oil until emulsified.
Pour the dressing over the salad, and serve on top of the salmon. We also made jasmine rice to accompany the dish.