Grilled, lightly smoked salmon fillet is perfect for parties, Christmas or any other celebration. With a citrus glaze and colorful pistachio crust and pickled cranberry seasoning, it is not only delicious, but also a beautiful attribute of the festive table.
During a live online lesson Renaldas Bujokas, Unilever Food Solutions The head chef of the Baltic countries, with the help of Edvin Genios, head of distribution and important customers, showed how quickly and easily this dish can be prepared.
The chef points out that you can match the seasoning to salmon - pickled cranberries not only to this, everyone's favorite fish, but also to baked for Christmas duck or other dishes. In addition, you can prepare them even a few weeks in advance, leaving as little work as possible for the last day.
Below is a detailed recipe and illustrated cooking process. Although the salmon was fried and smoked during the class in travel COBB Grill, owners of any other grills can use this recipe.
Ingredients for salmon:
- 1 kg salmon fillet
- 1 l of water
- 265 g of salt
- 65 g of sugar
- 1 tbsp. KNORR citrus essences
- 2 hours honey
- Olive tree roots or any other table for smoking
- Smoking chips to give a smoky taste, e.g. orange tree (optional)
Ingredients for pistachio crust on salmon:
- 60 g of sugar
- 75 g panko breadcrumbs (look for it in supermarkets, in the Asian section)
- 1 pinch KNORR dried thyme
- 25 g of dried cranberries
- One lemon peel
- 1 pinch of chopped parsley
Pickled cranberries:
- 340 g of cranberries
- 300 g of apple cider vinegar
- 300 g of sugar
- 1 pinch of allspice
- 4 cloves
Salmon production:
- Dissolve salt and sugar in hot water. Allow to cool and only then dip the salmon into the cool marinade. The marinade will draw out excess moisture and leave the fish with a firm structure.
- After 2 hours, take the salmon out of the marinade and wipe it with a kitchen paper towel. Keep it at room temperature for a while so that the surface of the fish becomes dry.
- While the salmon is drying, prepare the crust: chop the dried cranberries and pistachios. Up to the same size as Panko breadcrumbs is recommended.
- Mix all the ingredients for the crust: already chopped pistachios and cranberries, Panko breadcrumbs, thyme, chopped parsley. Grate the lemon peel (yellow part only). You can replace the parsley with fresh dill, coriander or other herbs of your choice.
- In a small container, prepare the glaze: mix honey with KNORR citrus essence.
- Place the salmon fillet (skin side down) on top tables for smoking. Soak the table in water for at least half an hour beforehand. Please note: if this - table of olive roots, it does not need to be soaked (the wood is very dense)
- Brush the surface of the salmon with a honey-citrus glaze. The most convenient way to do this is by using silicone brush.
- Pour the prepared pistachio mixture over the salmon and spread it evenly over the surface
- Cook on low, indirect heat until the salmon reaches an internal temperature of 55 degrees. We recommend using it to measure temperature food thermometer (overcooking the salmon will dry it out and lose its best taste properties).
- To give the salmon a smoky smell and an even more beautiful color, smoke it. We recommend choosing those with a beautiful color and a mild taste lemon tree, orange tree, olive tree shavings
- Smoking/grilling on the road COBB grill, use universal plane, and place on it grill. Place the plate with the salmon on the grill.
Making pickled cranberries:
- Heat the allspice and cloves in a pot to release the essential oils in the spices even more.
- Add the apple cider vinegar and sugar to the same pot. Bring to a boil.
- Add the cranberries to the boiling marinade and let it cool.
- Leave to marinate. You can keep pickled berries for up to several weeks in the refrigerator.
- Serve with grilled salmon. They are also perfect for other dishes, e.g. grilled chicken, ducks etc.
Delicious!
