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Receta Glenmachrie Whiskied Smoked Salmon And Fresh Mixed Green Salad
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Ingredientes
- 2 Tbsp. virgin extra virgin olive oil
- 3 Tbsp. fresh juice orange
- 1 Tbsp. aged balsamic vinegar
- 1/2 tsp juice lemon
- 1 pch freshly grnd pepper
- 1 handf fresh minced tarragon, to taste
- 3 handf mixed greens Glenmachrie Whiskied Smoked Salmon
- 6 x 4 ounce salmon, fillets, skin removed
- 4 c. chilled water salt
- 1 sm potato
- 1/4 c. liquid honey
- 1/4 c. single malt Islay whisky
Direcciones
- Make dressing. In a small bowl whisk together the first 6 ingredients in the order in that they appear.
- Toss mixed greens with dressing till proportionately coated.
- Arrange greens to one side of plate.
- Glenmachrie Whiskied Smoked Salmon:To make brine, pour 4 c. of water into a non-reactive bowl. Add in a small potato about the size of a golf ball to the water. It will sink to the bottom. Now begin pouring salt into the water, mixing gently, till the potato bobs to the surface of the water. Throw away potato.
- Place salmon fillets in brine and allow to soak in a cold place for 1 hour.
- Remove salmon fillets from brine solution and pat dry. Set aside.
- In a measuring c., blend together honey and whisky.
- Gently brush fillets with blended honey and whisky mix.
- Smoke fillets for 9 hrs in smoke house or possibly water smoker.
- Alternatively, soak wood shavings or possibly chips (apple, beech, or possibly untreated cedar) in water for about an hour. Meanwhile, prepare a small charcoal fire in a dome-shaped barbecue. You are trying to maintain a covered temperature somewhere between 200 and 300 degrees fahrenheit.
- When the coals are glowing, place salmon fillets on the grill on the side opposite to the coals. Sprinkle damp wood chips over coals and cover grill. Because this method is somewhat hotter than smokehouse or possibly smoker methods, smoke fish for about 45 min. Check progress halfway through cooking. You are looking for a bronzed, shiny exterior and a hard buttery interior.
- Serve fillets with a side of mixed greens and dressing Top fillets with a small drizzle of Islay whisky
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 6 servings | |
| Calories 455 | |
| Calories from Fat 190 | 42% |
| Total Fat 21.31g | 27% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 242mg | 10% |
| Potassium 669mg | 19% |
| Total Carbs 37.83g | 10% |
| Dietary Fiber 3.7g | 12% |
| Sugars 22.84g | 15% |
| Protein 27.59g | 44% |
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