Smoked salmon
adds a delicious smoky taste to a sushi roll.
Smoked salmon is a staple in North America's West Coast culinary tradition. Placing the smoked fish in sushi is a means of adding both taste and texture to the rolls. Creating your own smoked salmon is not only affordable, but allows you to personalize the meat according to your own tastes. is also less perishable than unsmoked, and can keep at room temperature for several hours.
Instructions
1. Rinse the salmon fillet thoroughly under running water. Dry it lightly with the paper towel and set it aside.
2. Mix the salt and water together in the large baking pan. Stir the brine until the salt dissolves.
3. Insert the salmon in to the brine, skin side down. Brine the salmon for 20 minutes.
4. Remove the salmon and rinse it under cold water. Pat it dry with paper towels.
5. Preheat the smoker to 215 degrees Fahrenheit. Place the wood chips in it according to the manufacturer's directions.
6. Place the salmon on the wood plank and insert it into the smoker. Smoke the salmon for 2 to 3 hours, or until a meat thermometer inserted in to the thickest part of the meat reads 140 degrees Fahrenheit.
7. Remove the salmon and let it cool before cutting it up for sushi. Refrigerate and use within three days.
Tags: Smoked salmon, , Remove salmon, with paper
