Some cosmetic changes in preparation for larger site changes in the works.
Northwest Sugar Cured Salmon
Joined: Jul 17, 2006
Posted to Thread #24 at 3:31 am on Aug 1, 2006
I hated fish until I had this at an Indian reservation up north. It's WONDERFUL! (and easy)
2 Tbl. firmly packed brown sugar
1 Tbl. cider vinegar
1 tsp. salt
1/2 tsp. freshly ground pepper
1-1/2 pounds salmon or bluefish fillet or butterflied trout [I've only tried salmon]
Combine brown sugar, vinegar, salt and pepper in a small bowl. Rub evenly over fish. Wrap and refrigerate at least 6 hours or up to 24 hours (*see notes below)
Prepare grill (*see notes below). Grill covered, skin side down, over medium-low coals 15-18 minutes (8-10 min. for trout), until opaque. Turn fish over and grill uncovered 2 more minutes.
*Notes: I usually plop it in a ziploc in the fridge and marinate only 2 hours - it's always come out perfect. I have never grilled (since I don't own one). I have one of those counter-top Nesco Jet Stream Ovens and I do it for 10 minutes. Have also seared it in a skillet -- no matter how you do it, you end up with this wonderful caramelized coating with that sweet/tart/peppery flavor.
I think this was from an old Woman's Day, not sure, but they recommend serving it with a grilled corn and chile salsa which I have never tried.
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 24. Northwest Sugar Cured Salmon - cheezz - 3:31am on 08/01/06 (0)