Recipe
for Salmon Neptune
Ingredients:
- 2
Salmon Fillets
- 1
package of cream cheese - 1 pound (454 grams)
- 1
cup of small shrimp (peeled and de-veined)
- 1
can of crab meat (drained)
- 1
lemon
- fresh
garlic or garlic powder to taste
- salt
and pepper to taste
- a
dash of paprika
Preheat
oven to 350 degrees F.
Combine all of the ingredients except for the Salmon Fillets
and Lemon. This will be your Neptune stuffing mix.
Take one Salmon Fillet and place half of the neptune mix
in the center of the Fillet. Roll the ends of the Salmon
fillet around the mix and tie with cooking string. Repeat
procedure for the second Salmon fillet.
Place
the stuffed fillets into covered pan and bake for approximately
30-40 minutes. Season with lemon.
This recipe also works well with Red Snapper Fillets also.
Experiment and have fun!
Recipe
for Smoked Salmon Candy
Ingredients:
- Salmon
Fillets (see bottom of recipe for slicing info)
- Kosher
Salt - 1 cup
- Dark
Brown Sugar - 1 and a half pounds
- 1
Gallon of water
- Half
a cup of Honey
- apple,
cherry, or maple wood chips (or a combination of any of
them)
Combine
the 1 gallon of water, 1 cup of salt, and 1 pound of the brown
sugar in a large pot.
Place salmon fillet pieces into pot containing the above solution.
Put pot into fridge and let the salmon marinate for at least
12 hours.
Remove fillets from marinade and place on towels. Cover the
fillets with remaining brown sugar. Allow salmon to air dry
for about 3-4 hours.
Place the salmon fillets into your smoker, and hot smoke for
approximately 3 hours. Combine honey with a bit of water,
and brush over the salmon while smoking (this is optional).
After 3 hours worth of woodchips are used, allow the salmon
to cook for an additional 5-9 hours in the smoker. Total time
in smoker: 8-12 hours.
Near the end, check on the salmon every hour to half-hour,
taste and decide how soft or hard you want your final product
to be.
Notes:
- Optional
ingredients to throw into the marinade: maple syrup, molasses,
honey (feel free to experiment...I don't know anyone who
makes candy salmon the same way as anyone else).
- For
"chewy" jerky like salmon - slice fillets into
thinner strips (about 1 inch thick) or smoke for a longer
period of time.
- This
recipe used salmon fillets sliced into 4 inch thick pieces.
Cooked for a total of 8 hours. The result was that the ends
and outsides became slightly chewy, while the inside remained
a bit softer. This produced a great snack, and middle was
soft enough to place on top of crackers with some cream
cheese....mmmmm.... :)
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