Sake-Cured Hot-Smoked Salmon
Curing salmon gives it a wonderful texture and unforgettable flavor. Cures can be aromatic (with the addition of sake, star anise, sage, fennel, or dill) or simply consist of salt and sugar, leaving no extra flavors behind. The salt and sugar in a cure draw out the natural juices and water in meat and fish and intensify the flavor of the food. A home-style smoker is a good investment. It can provide you with a whole new world of flavors, especially with fish or seafood. You can hot-smoke this cured salmon in a typical fisherman's smoker, like a Little Chief, which is inexpensive and easy to use. Carefully follow the manufacturer's instructions. Generally, home-smokers need to be used outdoors. These servings may seem small, but the salmon is very rich. Serve It in combination with other seafood appetizers or as a part of a bento box. Because salmon is best cured overnight (hot-smoking these small pieces of fish took about 1 1/2 hours in our smoker), leave enough time to make this dis
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 3 - 4 | Fresh Salmon,Fillet | Main | Other,Uncooked | Less than 30 minutes |
Ingredients
- 1 cup soy sauce
- 3/4 cup firmly packed brown sugar
- 1/2 cup water
- 1/4 cup sake
- 8 sliced peeled fresh ginger coins, 1/8 inch thick
- 1 tablespoon chopped garlic
- 2 teaspoons kosher salt
- 1 pound salmon fillet, cut into 2-ounce pieces, skin removed
- 8 fresh sage leaves
Method
1. In a bowl, whisk the soy sauce, brown sugar, water, sake, ginger, garlic, and salt together until the sugar dissolves. Put the salmon pieces in a non-reactive container and pour the marinade over. Cover with plastic wrap. Allow the salmon to marinate in the refrigerator overnight, turning it occasionally.
2. Remove the salmon from the marinade, saving a little marinade to brush over the salmon just before smoking. Place the pieces on a rack sprayed with nonstick spray set over a baking sheet and let sit, refrigerated, for 2 hours to allow the glaze to set. Place a sage leaf on top of each piece of salmon and brush each one with the reserved marinade.
3. Use a home-smoker to hot-smoke the salmon according to the manufacturer's instructions.
ON THE PLATE: Japanese cucumber pickles make a good accompaniment.
A STEP AHEAD: You can make this a few days ahead and store it, covered, in the refrigerator,
