Cedar-smoked Salmon Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Center-cut salmon, cut -almost all the way through -into 6 steaks
1: Lemon, thinly sliced
Salt & pepper,
Sprigs of fresh dill,
6 tbsp: Butter, melted
Cedar pieces, (see below)*
Directions:
*Untreated cedar pieces are sold by the bundle at most lumberyards
and some hardware stores. Soak untreated cedar pieces (1 piece about
6 x 12", 6 pieces about 3" x 6") in a pan of water overnight or
place in a large pot of water and bring to a boil over med-high heat.
Drain.
Preheat oven to 450 F. Place large cedar board on a foil-lined cookie
sheet. Season salmon with salt and pepper, then lay it on the cedar
and slip smaller cedar pieces, a few lemon slices, and a few dill
sprigs (reserve some lemon and dill for garnish) between each steak.
Brush all over with butter.
Roast until salmon is pink, 20-25 minutes. Remove salmon from oven.
Take smaller pieces of cedar out from between steaks and scatter over
salmon, then wrap tightly with foil and set aside to finish "cooking"
~ and to set smoky flavor - for 15 mintues. (For a more well-done
fish, return wrapped salmon to oven and roast for 5 minutes.) Unwrap,
and, when salmon is cool enough to handle, finish slicing the fish.
Serve steaks garnished with reserved lemon slices and fresh dill, if
desired.
Reprinted from Saveur Magazine - July/Aug 1996.
Source from luhu.jp
and some hardware stores. Soak untreated cedar pieces (1 piece about
6 x 12", 6 pieces about 3" x 6") in a pan of water overnight or
place in a large pot of water and bring to a boil over med-high heat.
Drain.
Preheat oven to 450 F. Place large cedar board on a foil-lined cookie
sheet. Season salmon with salt and pepper, then lay it on the cedar
and slip smaller cedar pieces, a few lemon slices, and a few dill
sprigs (reserve some lemon and dill for garnish) between each steak.
Brush all over with butter.
Roast until salmon is pink, 20-25 minutes. Remove salmon from oven.
Take smaller pieces of cedar out from between steaks and scatter over
salmon, then wrap tightly with foil and set aside to finish "cooking"
~ and to set smoky flavor - for 15 mintues. (For a more well-done
fish, return wrapped salmon to oven and roast for 5 minutes.) Unwrap,
and, when salmon is cool enough to handle, finish slicing the fish.
Serve steaks garnished with reserved lemon slices and fresh dill, if
desired.
Reprinted from Saveur Magazine - July/Aug 1996.
Source from luhu.jp