How to Smoke Spiced Salmon in the Nordic Ware Smoker

I was very excited that our friend Loreto, from the food blog Sabores de Colores, presents us this rich and tasty smoked salmon recipe. It excites me because it shows how easy it can be to achieve a super special touch (and in this case spiced!) on fish or meat. She does it thanks to the Nordic Ware smoker, a tool that leaves no one indifferent, and those who dare to try it become addicted to transforming fish, meat or vegetables into unique, tender and beautifully flavored pieces.

Loreto, already experienced with the smoker, accompanies this salmon with a flavored crème fraîche that will give you plenty of possibilities.

Autumn has arrived and dishes that make you feel like you're in the countryside start to appeal, can you imagine preparing your favorite recipes with smoky touches, wood aromas,...?

And by saying countryside it doesn't mean it has to be all meat, today I present a spiced and smoked salmon; smoked in the Nordic Ware smoker, it is cooked with smoke from wood chips and you can't imagine what a great delight it is.

On this occasion we will marinate the salmon for an hour before smoking it so that it gains added aromas in addition to the wood that we will get in the smoker.

It is a dish as simple as it is delicious that without a doubt can become part of an informal dinner or even a festive meal, as you know that will always depend on how we decide to accompany it.

INGREDIENTS

For the smoked salmon:

• 550 gr salmon in one piece
• 350 gr coarse salt
• 175 gr muscovado sugar
• 1 tablespoon ground cayenne
• 1 tablespoon grated ginger
• 1 tablespoon lime zest
• Juice of 1 lime
• 250 ml water
• 2 tablespoons wood chips

For the flavored crème fraîche:

• 250 gr crème fraîche
• Freshly ground pepper
• 1 tablespoon chopped cilantro
• 1 teaspoon lime zest

PREPARATION

1. In a bowl mix the coarse salt, the sugar, the grated ginger, the cayenne and the lime zest.

2. Spread a third of the mixture on a large plate or tray, place the salmon on the mixture skin-side down. Next cover with the remaining two thirds. Press lightly and let marinate for an hour in the refrigerator.

3. After an hour take the salmon out of the refrigerator, rinse the piece under the tap, dry with kitchen paper and place on the perforated tray of the smoker.

4. Finally, once the salmon has marinated, place two spoons of wood chips in the bottom of the smoker. Next, place the liquid container, pour in the 250 gr of water and the lime juice (in this case it is necessary to smoke with liquid so the salmon remains juicier), place the tray with the salmon on top and cover. Light the heat and cook for 15 minutes. (Do not let the smoker exceed 100ºC, you can control it with the built-in thermometer; if you see it going over temperature just lower the heat.).

5. While the salmon is smoking I encourage you to prepare the flavored crème fraîche, they are the perfect pair. To make it it's as easy as mixing the ingredients in a bowl and adjust with pepper.

You can serve the salmon hot, warm or cold, accompanied by the crème fraîche, it's delicious any way. But it is important that you do not expect the type of salmon found in supermarkets, the one I offer today is a juicy salmon, with wood notes that make it a true temptation.