Fire and Ice Smoked Salmon

Ingredients and Weight:

• 8 oz (227g) of fresh salmon fillet
• 2 tablespoons of fire-smoked salt
• 2 tablespoons of ice-smoked pepper
• 1/4 cup of fresh lemon juice
• 1/4 cup of extra virgin olive oil
• 2 sprigs of fresh dill, chopped
• 1 tablespoon of brown sugar

Preparation Time:

• Preparation Time: 30 minutes (includes smoking time)
• Cooking Time: 15 minutes

Difficulty Level:

Level 3 (Moderate difficulty, requires some culinary skills)

Preparation Method Steps:

1. Prepare a hot smoke using wood chips of your choice (e.g., cherry or hickory) in a smoker box or outdoor smoker.
2. Season the salmon fillets with fire-smoked salt and brown sugar, ensuring both sides are evenly coated.
3. Place the salmon in the smoker and smoke for about 10-15 minutes or until lightly cooked and fragrant.
4. Remove the salmon and let it cool slightly.
5. In a small bowl, mix the lemon juice, ice-smoked pepper, and olive oil.
6. Brush the lemon-pepper mixture evenly over the salmon.
7. Garnish with chopped dill and serve.

Nutritional Information: (Based on the average nutritional content of the ingredients listed)

• Calories: Approximately 300 calories per serving (based on the weight of the salmon fillet)
• Fat: 18g
• Carbohydrates: 6g
• Protein: 28g

Dish Characteristics:

• The dish combines the flavors of fire-smoking and ice-smoking, creating a unique and rich taste experience.
• The salmon is tender and moist, with a slight smoky sweetness.
• The lemon-pepper mixture adds a fresh and slightly spicy note to the dish.

User Comments:

• "The salmon was wonderfully smoky and the seasoning was unique."
• "Love the combination of flavors, very creative dish."
• "The smoking technique gave the salmon a beautiful texture and depth of flavor."

Special Precautions and Tips:

• Ensure to use fresh salmon fillets for best results.
• Smoking can be done using an actual smoker or in an oven with wood chips for those without a smoker.
• Adjust the smoking time according to your preference for a more or less cooked salmon.
• Be careful not to overcook the salmon, as it can become dry and tough.