Tuesday, September 11, 2012

Cedar Flavoured Salmon

When the barbecue  season was in full swing, one of my favourite recipes was for cedar smoked salmon.  Now that I cook more of my meals indoors, I was happy to find that I can cook this delicacy in my slow cooker.  It's not exactly the same, but it still has that nice woodsy taste from the cedar and makes a nice change from my usual salmon recipes.

The main thing you need to make this is a small piece of cedar wood.  Many grocery stores sell these now with their other barbecue supplies for outrageous prices.  It's much cheaper to just visit your local lumber yard and ask for a couple of scraps.  Since the piece you want has to fit into your slow cooker, it doesn't need to be very big and I have found that I can usually get this free just for the asking.

Once you have made sure the piece fits, what you need to do is soak it overnight in some water.  A good way to do this is to put your wood into a baking dish or pan, fill it with water, and then weight it down with something. (See example above from dakotathyme.com  )

Ingredients :

-  1 lb. salmon
-  1 teaspoon sea salt
-  1 tablespoon chopped garlic
-  1 tablespoon chopped fresh dill (or 1 teaspoon dried)
-  1 tablespoon of olive oil
-  1 lemon, sliced

Directions :
  • While you are soaking your board, marinate your salmon overnight as well.  Mix the olive oil with the salt, garlic and dill and rub it on both sides of the salmon, then put the salmon into a ziplock bag and refrigerate it.
  • The next day put the soaked piece of cedar into the bottom of your slow cooker.
  • Cover the board with lemon slices. Take the salmon out of the plastic bag and put it on top of the lemon.  If there are any juices in the bag, pour these over the salmon as well. 
  • If you are using a large slow cooker, create a small steaming envelope by covering the salmon with foil and scrunching it to fit so it's air tight with just about an inch or so of space around the salmon.
  • Cover your slow cooker, then cook on low for 1 1/2 to 2 hours depending upon the thickness of your salmon.  If your piece or pieces are reasonably thin, check after an hour, then every half hour until it's done.  The salmon should flake easily and not be translucent.

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