SMOKED SALMON TABOULI
Another fabulous recipe for smoked salmon lovers from the November/December issue of 'donna hay magazine: turn simple into special'. A simple variation on tabouli, which really makes this a stand alone dish, and great therefore for take-to-work lunches. I recommend serving this with Jessica K's Pita Crisps Recipe #121546.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the smoked salmon, parsley, green onions, tomato, cucumber and lime juice in a large bowl and toss until well-combined.
- Serve with yoghurt, pita bread and lime wedges.
Nutrition Facts : Calories 273.8, Fat 4.2, SaturatedFat 1.3, Cholesterol 15.5, Sodium 740.8, Carbohydrate 42.7, Fiber 3.3, Sugar 5, Protein 17.1
SMOKED SALMON
Provided by Alton Brown
Categories appetizer
Time P1DT5h30m
Yield 20 to 30 portions, depending o
Number Of Ingredients 5
Steps:
- In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.
SPICY SALMON TABBOULEH
A touch of korma curry paste turns this bulgur wheat dish into a spruced-up kedgeree packed with smoked and grilled fish
Provided by Mary Cadogan
Categories Side dish
Time 45m
Number Of Ingredients 10
Steps:
- Cook the bulgur wheat in plenty of salted water for 7 mins (or follow pack instructions). Drain, tip into a large bowl and leave to cool. Put the salmon fillet on a foil-lined grill, brush lightly with oil and season. Grill for 7-10 mins, turning halfway, until the fish flakes easily. Cool.
- Heat the remaining oil, add the onions and ginger, and fry for about 5 mins until softened and lightly coloured. Stir in the curry paste and cook for 1 min, stirring. Remove from the heat and stir in the yogurt, lemon juice and some seasoning. Leave to cool.
- Skin and flake the salmon fillet. Cut the smoked salmon into strips. Add the fresh salmon and half the smoked salmon to the bulgur wheat with the dressing and half the coriander. Stir everything together lightly, so as not to break up the salmon flakes too much. Tip onto a serving platter and scatter over the remaining smoked salmon strips and coriander. Add the lemon wedges and serve.
Nutrition Facts : Calories 360 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium
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