My First Attempt at Smoking Salmon on My New Big Green Egg

My birthday present to myself was a new Big Green Egg, something that I had been fantasizing and longing for, for the last year and a half.  The Big Green Egg is a kamado cooker, or simply a ceramic all-in-one cooker that can smoke, grill (and sear at really high temperatures), and bake.  You can even recreate a “wood-fired” pizza oven-like effect on this thing because it retains heat so well!

My partner has been a little less enthusiastic about the cooker.  It has been tough trying to convince my partner the idea of buying a semi-expensive the BGE, especially when we have a lot of house projects that we’d like to accomplish… replacing the carpets with laminate flooring, updating our bathrooms and kitchen, and redesigning our backyard to be more low-water maintenance.  And not to mention, my much anticipated hospital bill, which I still haven’t received from my recent hospitalization in February.  So I understand her concerns for spending money on the BGE when we have so much more to do.  I’ve mentioned the BGE to her more frequently these last couple of weeks than I ever had before.  I even tried to entice her by showing her videos on YouTube and explaining to her how it can even bake.  Whatever I did [I think it was the ability to bake on the BGE that sold her] to convince her worked because she was driving me to the only retailer that sells BGEs on my birthday!

After watching the instructional DVD, and perusing through the numerous BGE forums for the do’s and don’ts, I finally mustered up the courage to “break it in” so-to-speak.  I guess you can say I was slightly intimidated by the cooker.  I don’t really know why the BGE was so intimidating, or if it was just me being scared of change and stepping out of my comfort zone of the gas grill.  But after much debate with myself on which recipe to try first, I settled on smoking salmon.  It would be the perfect recipe to try as it would give me the opportunity to smoke something [something that I had always wanted to do], and to play around with the temperature control [which is supposedly really easy according to the BGE manufacturer, but I didn't think it was that easy].

The salmon came out beautifully after three hours of smoking.  I flaked a little piece for my partner to try, and well, let’s just say that she is a new BGE convert :)

Smoked Salmon

1.5 pound slab of fresh salmon filet, with skin on
1/2 cup dark brown sugar, packed
1/4 cup kosher or sea salt (non-iodized)
6 garlic cloves, finely minced

In a small mixing bowl, combine the all the ingredients above and mix thoroughly. Liberally pack the salmon filet with the brown sugar mixture. Place in a shallow glass baking dish, and cover tightly with saran wrap, and refrigerate overnight.

Rinse the salmon under cold water to remove the brine. Dry the salmon with a paper towel, and allow it to dry in the refrigerator, uncovered. It should dry for a couple of hours to develop the pellicle (shiny skin) on the surface of the fish.

Fire up your smoker per the manufacturer’s instructions and you favorite wood chips [I used alder; hickory or mesquite would be too potent for seafood] to around 180 to 220 degrees F. The salmon will be ready when it reaches an internal temperature of 165 degrees F.

Remove it from the heat and devour it right away, or vacuum seal it so that you have it on hand for a while.  The latter may be difficult because you might finish it before you even get to package it away.

Vegan Grated Parmesan “Cheese”

Lactose-intolerant but can’t live without cheese?  Vegan and need a cheese substitute?  Well, it’s your lucky day!  For just $19.99, you can make your own batch of  non-dairy, vegan grated parmesan “cheese.”  Wait, there’s more!  If you act now, you can make not just one batch, but plenty more, all for just $19.99!

Sprinkle this onto some popcorn.

You.
Won’t.
Regret.
It.

Vegan Grated Parmesan “Cheese”

1/2 cup nutritional yeast flakes
1/3 cup raw cashews
1 tablespoon salt

In a food processor, pulse the raw cashews to a fine powder. Add the nutritional yeast flakes and salt, and pulse a few more times. Store in an airtight container.

Makes approximately 3/4 cup.

Quinoa Tabbouleh Salad

Have you ever noticed how much your taste changes as you get older?  I used to loathe cilantro, parsley, and carrots when I was younger.  Loathe is a pretty strong, and that’s exactly how I felt about those *things*.  The taste of cilantro used to make me gag.  The thought of carrots would send me running into the other room.  My Mom used to relate to me by telling me stories of how much she hated cilantro, too, when she was younger.  But she’d follow the story with telling me how my taste would change as I matured, but I didn’t believe a word that came out of her mouth!

I ate my words.  My Mom was completely right… “Mothers know best,” right?  I love cilantro now.  My affinity for it changed when I had my first tasting of Tom Kha Gai at my first Thai dining experience.  It was love at first bite.  However, it hasn’t been that easy for acquiring the tastes of parsley or carrots.  I don’t recall when exactly I started to come around enjoying carrots, but it definitely has been in the recent years.  I hate raw carrots, but I don’t mind stewed or roasted carrots.

Enjoying flat-leaf parsley has been a tougher challenge for me.  Flat-leaf parsley has such an overwhelming flavor to begin with.  I initially needed other stronger flavors to mask the taste of parsley, like basil pesto.  This has since changed as we’ve been eating and cooking more  Mediterranean foods that call for flat-leaf parsley.  We recently dined at one of our favorite local Mediterranean restaurants and sampled their vegetarian Meze plate, which included tabbouleh.  OMG, how could I have been missing this all these years?!  I’ve become addicted.  So much so that I made a LARGE batch a few days ago.  We’ve had quinoa tabbouleh several days in a row for lunch AND dinner :)

Quinoa Tabouleh Salad

2 1/2 large bunches flat leaf parsley, stems removed, finely chopped
3 roma tomatoes, seeded, and cut into 1/4-inch dices
3″ inches small English cucumber, cut into 1/4-inch dices
1/2 small white onion, finely diced
1/4 cup quinoa, cooked
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
Salt, to taste

In a large bowl, combine everything except for the lemon juice, oil, and salt.

In a small bowl, whisk together the lemon juice and extra virgin olive oil. Season with salt, to taste.

Toss the salad with the lemon vinaigrette.

Serve with falafels, hummus, pocket bread, and anything else you’d like.

Makes 4 servings.

Arugula Salad with Roasted Cauliflower, Golden Raisins, Parmesan, and Toasted Pine Nuts with a Lemon Vinaigrette

This is our first weekend home in over a month, and while it’s good to be in the comfort of our own home; I was feeling somewhat nostalgic of our trip we took to the Russian River.  It was the perfect weekend get-a-way, kind of trip, that wasn’t too far, but just far enough to relax, eat, and drink plenty.  We kayaked eight miles down the Russian River, enjoying the company of one another and the scenery around us.  We visited… oh who are we kidding, wine-tasted at some of the most beautiful vineyards/wineries around Sonoma county.

We also dined at some amazing restaurants, too.  The one restaurant that we constantly reminisce about is Boon Eat + Drink in Guerneville, CA.  It was such a sweet restaurant right off the one main street.  The food was simple and seasonal; creative, but not over-the-top.  It was, well, perfect.  The one dish that still stands out to me the most was the arugula salad with roasted cauliflower, golden raisins, and toasted pine nuts tossed with this spicy, lemon dressing.  It was just so fresh and crisp.  The flavors of each ingredient complimented one another so well.  It was brilliant.

 I’ve been meaning to recreate this dish, and what not a better day than today while we reminisce of our trip.  And I must say, my creation is pretty spot on, if not better.  I’m just sayin’ :)

Arugula Salad with Roasted Cauliflower, Golden Raisins, Parmesan, and Toasted Pine Nuts with a Lemon Vinaigrette

1 head cauliflower, cut into florets
4 bunches baby arugula
2 tablespoons lemon juice (about 2 lemons)
3 to 4 tablespoons extra virgin olive oil
1/4 cup golden raisins
1/4 cup pine nuts, toasted
1/8 crushed red chili pepper flakes
2 ounces Parmesan cheese, shaved
Salt and fresh ground black pepper

Preheat oven to 400 degrees F.

Toss cauliflower with olive oil, salt and pepper, to taste. Place onto a large baking sheet and roast in the oven for 30 minutes, or until golden brown and tender. Remove from oven and allow to cool to room temperature.

In a small mixing bowl, whisk together the lemon juice, olive oil, and crushed red pepper flakes until emulsified. Season with salt and pepper. Set aside.

In a large bowl, toss together the arugula with the lemon dressing, toasted pine nuts, and golden raisins. Plate the salad, and garnish with shaved parmesan.

Makes 4 servings.

Roasted Sweet Potato and Beets Salad with a Lemon-Truffle Vinaigrette

We had a small tasting of a similar dish at a backyard wedding we recently attended.  The original was made with red and yellow beets, and butternut squash with a lemony vinaigrette with a hint of truffle oil.  The salad was very tasty, but a little mushy from the butternut squash.   So while I was consuming my large plate of food [It was, in fact, a very large plate of food... my eyes were bigger than my stomach.  But what's new?], a light bulb came on… roasted sweet potatoes.  It would be the perfect substitution flavor- and texture-wise.  And so what did I do two days after the wedding?  Well, I recreated this dish, of course, and it was perfect.

Inspiration.  It such a lovely thing.

What inspires you in the kitchen?

Roasted Sweet Potato and Beets Salad with a Lemon-Truffle Vinaigrette

4 large beets
3 large sweet potatoes, skinned and diced into 1 inch cubes
1 small shallot, finely diced
Juice of 1 lemon
4 tablespoon extra virgin olive oil
2 tablespoon truffle oil, plus extra for drizzling
Salt and fresh ground black pepper
3 tablespoons chives, chopped

Preheat oven to 400 degrees F.

Wrap each beet tightly in foil. [I usually like to double wrap mine in foil.] Drizzle the sweet potatoes with olive oil, and season with salt and pepper. Arrange the sweet potatoes in a singe layer on the baking sheet. Place the foil-wrapped beets on the same baking sheet. Roast for about 30 minutes, or until tender, but slightly crispy in the outside. Stir the sweet potatoes once or twice during roasting. [Watch the sweet potatoes closely, because they can go from perfectly roasted to imperfectly burnt.] Roast the beets for about an hour (or once you can poke a knife all the way through).

In a small mixing bowl, whisk together the shallots, lemon, olive oil, and truffle oil. Season with salt and pepper, to taste. Set aside.

Remove the sweet potatoes firstly from oven, followed by the beets when they have cooked through, and allow to cool just enough to be easily handled. Once cooled, peel “skin” off the beets. [They'll come off easily with just your hands... no need for a paring knife.] Slice beets into 1 inch cubes.

In a large mixing bowl, combine the beets, sweet potatoes, and vinaigrette. Gently toss to combine all the ingredients. Divide onto small plates, sprinkle with chives, and drizzle with a little truffle oil, and enjoy!

Makes 4 to 6 small salad servings.

Follow

Get every new post delivered to your Inbox.

Join 1,497 other followers