Glenmachrie whiskied smoked salmon and fresh mixed green salad
Indulge in the flavors of Glenmachrie whiskey-infused smoked salmon paired with a refreshing mix of fresh greens. A deliciously unique salad experience!
Ingredients:
- 4 cups cool water
- Small potato, for testing salinity
- Salt
- 6 (4-ounce) fresh salmon fillets
- 1/4 cup liquid honey
- 1/4 cup Islay Whisky
- Salad of Fresh Mixed Greens, recipe follows
- 2 tablespoons virgin olive oil
- 3 tablespoons fresh orange juice
- 1 tablespoon oak-aged balsamic vinegar
- 1/2 teaspoon lemon juice
- Pinch freshly ground pepper
- Small handful fresh tarragon, finely chopped
- About 3 handfuls mixed greens
Instructions:
- For the brine solution, start by placing 4 cups of water in a non-reactive bowl. Drop in a small golf ball-sized potato into the water, allowing it to sink to the bottom. Slowly add salt to the water, stirring gently, until the potato rises to the surface. Remove the potato and place the salmon fillets in the brine to soak in a cool area for 1 hour.
- Take out the salmon fillets from the brine and dry them with a paper towel. Keep them aside. Mix honey and whisky in a measuring cup. Apply the honey and whisky mixture onto the fillets carefully. Smoke the fillets for 9 hours using a smokehouse or water smoker. Alternatively, soak wood shavings or chips (such as apple, beech, or untreated cedar) in water for approximately 1 hour. Meanwhile, set up a small charcoal fire in a dome-shaped barbecue. Aim to sustain a covered temperature ranging between 200 and 150 °C. Once the coals are glowing, position the salmon fillets on the grill opposite to the coals. Sprinkle damp wood chips over the coals and cover the grill. Due to the higher temperature compared to smokehouse or smoker techniques, smoke the fish for about 45 minutes. Check halfway through the process to monitor the cooking progress. The desired outcome is a bronzed, shiny exterior with a firm, buttery interior. Serve the fillets with mixed greens and dressing on the side, adding a small drizzle of Islay whisky on top.
- Prepare the dressing by whisking together the first 6 ingredients in a small bowl in the specified order. Coat the mixed greens with the dressing thoroughly and arrange them on one side of the plate.
Summary:
- Calories: 2099 kcal
- Fat: 119 g
- Protein: 141 g
- Carbs: 80 g
- Potassium: 2771 mg
- Magnesium: 217 mg