Esta es una exhibición prevé de cómo se va ver la receta de 'SMOKED ALASKAN WHITE KING SALMON ON A BED OF SUCCOTASH TOPPED WITH ALFALFA SPROUTS' imprimido.

Receta SMOKED ALASKAN WHITE KING SALMON ON A BED OF SUCCOTASH TOPPED WITH ALFALFA SPROUTS
by Cecelia Heer

SMOKED ALASKAN WHITE KING SALMON ON A BED OF SUCCOTASH TOPPED WITH ALFALFA SPROUTS

I was introduced to white king salmon--or ivory salmon--more than a decade ago. Since then, it has always been on my radar screen.

White king salmon has a softer flesh and is buttery and silky, less "meaty" than red salmon. It is clearly salmon, but with flavors evocative of perch and Chilean sea bass. A white king salmon is considered to be an oddity where only one in 100 wild kings is white, and there is no way to know until a fish is gutted whether it has white or red flesh. One theory about white king salmon is that they eat a different diet from their red counterparts. The bright-red color of wild salmon comes from a diet of shrimps, krill and crabs that contain carotenoids, natural pigments found in plants and animals. Beta-carotene, which makes carrots orange, is probably the most familiar one. Some scientists believe that white salmon eat mostly squid and fish, which have fewer carotenoids. Okay, enough. I'm starting to sound like Alton Brown.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 2

Va Bien Con: succotash

Wine and Drink Pairings: chardonnay

Ingredientes

  • To Brine:
  • 2 cups water
  • 1/2 cup dark brown sugar
  • 1/2 cup low-sodium soy sauce
  • 1 tablespoon white peppercorns
  • 1 tablespoon green peppercorns
  • 1 tablespoon pink peppercorns
  • 2 fresh bay leaves
  • 2 6-oz portions of Alaskan White King Salmon, skin on
  • Mixture for Smoking:
  • 1 cup Chinese forbidden black rice
  • 1/2 cup white tea pearls
  • 1/4 cup green tea leaves
  • 1/2 cup dark brown sugar
  • 1 tablespoon alder smoking chips
  • Succotash ingredients:
  • 4 ears fresh corn, husked
  • 4 ounces fresh green beans, trimmed
  • 4 ounces sugar snap peas
  • 1/4 cup chopped chives
  • 2 tablespoons butter
  • Garnish:
  • Lime or lemon wedges
  • Alfalfa sprouts

Direcciones

  1. Mix brining ingredients together until sugar is dissolved. Place fish skin side down in glass baking dish and add brining liquid. Cover dish with plastic wrap and refrigerate for at least 8 hours.
  2. Combine all smoking ingredients and spread on the bottom of a stove-top smoker pan. Place the dripping tray over smoking mixture. Lightly oil the wire rack and place on top of the dripping tray. The pan is ready to go.
  3. Make the Succotash:
  4. Bring a large pot of salted water to a boil. Add corn, turn off heat and let sit 5 minutes. Drain and cool. Cut kernels from cobs and place into a medium saucepan. Set aside.
  5. Bring another large pot of salted water to a boil. Add green beans and cook until tender and slightly crisp, about 4 minutes. Remove with slotted spoon and place into a separate bowl of ice water. Bring cooking water back to a boil and add snap peas. Cook until tender but slightly crisp, about 3 minutes. Remove snap peas and place into a bowl of ice water. Remove both vegetables from ice baths and pat dry on paper towels. Then, halve green beans, and slice snap peas diagonally into 1/2-inch pieces. Add the green beans and snap peas and butter to corn mixture. Place pan over medium heat and stir until thoroughly warmed. Stir in chives.
  6. To smoke the salmon:
  7. Remove salmon from brining mixture. Pat dry and place into prepared smoker, skin side up. Smoke for about 12 minutes. Turn off heat and let salmon rest in smoker for another 2-3 minutes. Remove fish from smoker.
  8. To serve:
  9. Make a bed of succotash mixture on each plate. Place a fillet on top, skin side down. Top with alfalfa sprouts and garnish with lime or lemon wedges.