Smoking a whole side of salmon may seem like a lot of effort, but it is worth it, especially if you are having more than eight people for brunch. Not only is the salmon better tasting than many commercial products available, it is also about 80 percent less expensive. Smoked salmon is cold smoked. In other words, it is not smoked in a hot smoker; the smoke does not cook the fish. The fish is cooked through the brining process. Cold smoke imparts a subtle smoky flavor. With practice, you can develop your own levels of curing and smoke. This is an ancient way of preserving food, and there are myriad subtleties to achieve. Smoked salmon keeps in the refrigerator for up to two weeks. The process of curing and smoking salmon takes a couple of days. You need a refrigerator with enough room to let the salmon sit inside, unobstructed. The process involves curing, rinsing, crusting, smoking, and saturating in oil. Bubby’s uses a combination of maple syrup, sugar, and kosher salt to cure salmon. Besides these ingredients, you’ll also need a vented tin can, a piece of charcoal, apple wood chips, a barbecue grill large enough to hold a whole salmon fillet, and 4 quarts of canola oil.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.