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Maple Salmon Nuggets
2021-05-06
https://www.metro.ca/userfiles/image/recipes/pepites-saumon-erable-11618.jpg
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This recipe is prepared in a smoker.
Brining : 8 hours.
Refrigeration : 1 hour.
Smoking : 3 hours.
Wood to use for smoking : apple wood, maple wood or cherry woodCut the salmon fillet into small cubes, taking care to keep the skin on.In a bowl, mix brown sugar with salt and water until brown sugar and salt are well dissolved.Add salmon cubes to bowl and stir. Refrigerate for 8 to 12 hours.Place salmon cubes in a colander and rinse to remove excess salt.Pat salmon dry with paper towels. Place salmon on a rack. Refrigerate for another 1 hour.Preheat smoker according to manufacturer's instructions to 71°C (160°F). Add apple, maple or cherry wood to smoker.Place the salmon cubes on a piece of parchment paper and place on the smoking rack. It is important that the smoke can pass over the sides of the paper.Smoke for 3 hours, brushing the salmon cubes with the maple syrup every 30 minutes. For the first hour, smoke at 71°C (160°F). The second hour, smoke at 77°C (170°F) and the third hour, smoke at 82°C (180°F).Source: Recipe from the book Fumoir par le Maître Fumeur
4-6
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1 salmon filet, skin on
1/2 cup (125 ml) brown sugar
2 oz (60 g) kosher salt
4 cups (1 L) water
1 cup (250 ml) maple syrup
Maple Salmon Nuggets
4-6
Appetizers
0:00
Preparation
0:00
COOKING
0:00
TOTAL TIME
Ingredients
-
1
salmon filet, skin on
-
1/2 cup
(125 ml)brown sugar
-
2 oz
(60 g)kosher salt
-
4 cups
(1 L)water
-
1 cup
(250 ml)maple syrup
Preparation
This recipe is prepared in a smoker. Brining : 8 hours. Refrigeration : 1 hour. Smoking : 3 hours. Wood to use for smoking : apple wood, maple wood or cherry wood
Cut the salmon fillet into small cubes, taking care to keep the skin on.
In a bowl, mix brown sugar with salt and water until brown sugar and salt are well dissolved.
Add salmon cubes to bowl and stir. Refrigerate for 8 to 12 hours.
Place salmon cubes in a colander and rinse to remove excess salt.
Pat salmon dry with paper towels. Place salmon on a rack. Refrigerate for another 1 hour.
Preheat smoker according to manufacturer's instructions to 71°C (160°F). Add apple, maple or cherry wood to smoker.
Place the salmon cubes on a piece of parchment paper and place on the smoking rack. It is important that the smoke can pass over the sides of the paper.
Smoke for 3 hours, brushing the salmon cubes with the maple syrup every 30 minutes. For the first hour, smoke at 71°C (160°F). The second hour, smoke at 77°C (170°F) and the third hour, smoke at 82°C (180°F).
Source: Recipe from the book Fumoir par le Maître Fumeur
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
