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Cognac-brined Salmon Recipe

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This recipe for Cognac-brined Salmon is from Jimmy V's Best of the West Tailgate Chest , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1 ½ fresh or frozen salmon fillet (with skin) 1” thick
2 cups water
½ cup cognac
½ cup honey
2 Tbsp. coarse salt
2 Tbsp. coarsely cracked black pepper
6 – 8 alder or apple wood chucks
Red Onion and Caper Sauce
½ cup sour cream
3 Tbsp. finely chopped red onion
2 Tbsp. drained capers
Mix all together in a small bowl


Directions:
Directions:
Thaw salmon, if frozen. For brine, in a medium saucepan, combine the water, cognac, honey, salt and pepper. Cook and stir over medium heat just until the honey and salt dissolve. Transfer brine to a medium bowl. Cover and chill 1 hour.
Rinse the salmon. Place salmon in a large resealable plastic bag set in a shallow dish. Pour the chilled brine over the salmon. Seal bag marinate in the refrigerator for 3 – 4 hours, turning bag occasionally. Drain salmon, discarding brine. Pat salmon dry with paper towels.
For at least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturer directions. Pour water into pan. Place salmon skin side down on the grill rack over water pan. Cover and smoke for 45 – 60 min or until fish flakes easily with a fork. Serve salmon with Red Onion and Caper Sauce.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
15 Min Chill 1 Hr. Marinate 3 Hr. Soak 1 Hr. Smoke 45 Min
Personal Notes:
Personal Notes:
Well worth the time

 

 

 

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