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These are wuffy's attempt to come up with some variations that delivery flavorful variations without a bit of salt in the preparation. Of course, those who aren't on a restricted diet could add a bit of salt to the preparation, that's their choice.
A note: These are "experimental"; wuffy hasn't prepped any of these before. They are Vargr's variations on some traditional salted recipes, with substitutions to "up" the flavor while cutting out the salt. We'll be testing these at Boojum's house this weekend, so an update on the results will follow.
Salt-Free Smoked Salmon Recipe Ideas
Lemon-Dill
Marinade:
Lemon Juice - 1/3 – 1/2 Cup
Dill – at least 1 Tablespoon
Pepper – 1/2 Tbs
A little sugar to offset the lemon slightly. (1 Tbs?)
Mix all together until sugar dissolves. May need to add a bit of water to increase volume. Put one fillet in zip-top bag and fill with mixture. Allow to rest in refrigerator for a few hours, or overnight.
Smoke:
Remove fish and pat dry. Sprinkle with more dill, a dash of sweet paprika, and a good coating of lemon-pepper seasoning. (Perhaps a sprinkle of dried basil or finely chopped fresh basil.) Smoke at low temperature until done. Spritz with lemon water, if desired, to retain moisture.
NOTE! Be careful in your choice of lemon-pepper seasoning! Mrs. Dash has no salt / sodium in their mix, but nearly every other brand had quite a bit. For salt-free diets, make sure your seasoning mixes don't have salt. Check, even if the lable doesn't mention it, the ingrediants will.
Sweet and Savory (dry rub).
“Dry Marinadeâ€
Brown Sugar – About 1/2 C
Granulated Garlic – 1 Tbs
Rubbed sage – 1 teaspoon
Fennel seed – 1 teaspoon
Black Pepper – 1/2 Tbs
Chipotle chili powder – 1/2 Tbs
Mix all together and pat thickly all over surface of fish, rubbing in well. Wrap fish in plastic wrap and refrigerate for a few hours or over night.
Smoke
Remove fish and add another coating of the rub. “Paint†over the top with fresh maple syrup, using pastry brush. Smoke, basting occasionally with the maple syrup, until done.
Citrus Rosemary Special.
Marinade
Orange Juice – 1 C
Orange Zest – from 1 large orance
Lime Juice – from 2-3 fresh limes
Lime Zest – from 2-3 limes
Lemon Juice – 2 Tbs
1 Tbs rosemary
1/2 Tbs garlic
1/2 teaspoon fennel seed
Dash of corriandar
Dash of Anise seeds
Mix all together. Put fish (2 lb or more) fillet in zip-top bag and add marinade. Allow to rest in refrigerator for a couple hours or over night.
Smoke
Remove fish and pat dry. Boil down marinade, adding a pat or two of butter, until reduced by half and brush over the fish (may need to add a bit of corn starch slurry to thicken). Sprinkle with fresh rosemary, finely chopped, orange zest, and lime zest. If you like a shot of heat, sprinkle on a scant bit of red pepper (cayenne). Smoke, basting occasionally with the reduced marinade, until done.
Last edited on Fri Aug 6th, 2010 08:07 pm by Vargr
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