Margarita Smoked Salmon Recipe - Cooking Index
Margarita Smoked Salmon Recipe - Cooking Index
If you enjoy the flavor and texture of smoked fish, but are not quite sure how to go about making it, this is a great way to start. The smoked fish is incredibly moist and delicious and you and your friends may have a little fun during the smoking process, that is, if you like margaritas. If you like your salmon more dry than moist, lower the heat to about 150 degrees and add an hour or two of smoking time.
Type: Fish| 1 | Salmon fillet - skin intact | |
| = (bigger is better) | ||
| 2 cups | 220g / 7.8oz | Sweet and sour mix |
| 1 cup | 237ml | Tequila |
| 1 cup | 237ml | Triple sec |
| 1/2 cup | 118ml | Kosher salt |
| Juice of 6 limes | ||
| Juice of 6 lemons |
Combine sweet and sour mix with remaining ingredients. Place fillet in a glass, ceramic or plastic container and pour marinade over. Cover and refrigerate for 3 to 5 hours, turning occasionally.
Remove from marinade and place on a rack to air-dry for 30 minutes before smoking.
Preheat a smoker and place the fish on the center of the rack. Smoke at medium-low (150 to 175 degrees) until the fish is firm and glazed on the outside.
This recipe yields ?? servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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