HOT-SMOKED SALMON
That’s why the go-to break fast meal is light: smoked fish, sweets, vegetables. You want to slowly awaken your senses, not put a blow horn next to their ear.
Ingredients
- 3 tbsps brown sugar
- 1 1/2 tbsps kosher salt
- 2 tsps smoked paprika
- 1 tsp freshly ground pepper
- 2 pounds wild or naturally farmed salmon filet (preferably center cut)
Instructions
- Combine brown sugar, salt, paprika and pepper; rub mixture liberally onto both sides of salmon filet. Let rest on wire rack for 1 hour or more so some liquid drains.
- Heat barbecue smoker on lowest setting. Place salmon skin-side down on rack and close lid. Smoke until cooked through, about two hours. If needed, increase temperature to finish cooking.
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