RSS Feed

Tag Archives: sage

Hot Smoking Salmon

A while back I discovered how easy it was to hot smoke salmon. I love cooking  salmon – grilled or baked – and I love eating traditional smoked salmon, or cold smoked.

Hot smoking is kind of a cross between cooking and cold smoking. You apply smoke during the cooking process to give the salmon a lovely woody, smoked flavour.

I’ve posted a few hot smoking recipes before. Here’s the how-to of easy hot smoking and some of the recipes using hot smoked salmon.

How to hot smoke salmon:

All you need is an aluminium foil container, aluminium foil, a cake (wire) rack, some wood smoking chips, and a barbecue and you are right to go!

Ingredients 
A few sprigs of fresh rosemary and/or sage leaves 

Salmon fillets, skin on

Sprinkle of sea salt

Sprinkle of sugar

1-2 teaspoons chili paste or sambal oelek (or leave out if you prefer)

Olive oil

Method
Preheat your barbecue to high. You will need a large aluminum foil container, readily available at supermarkets. It should be big enough to hold the size of the fish fillets you are going to smoke. You will also need a wire rack, the kind for cooling cakes on, that will fit inside the container.

Line the base of the foil container with wood smoking chips. These chips (usually hickory) are available at barbecue supply stores or hardware stores. Scatter the rosemary and sage over the wood chips.

Place the wire rack inside the container, so it sits about halfway down.

Sprinkle the salmon fillets with salt and sugar and rub with the chilli paste and a drizzle of olive oil. Put the fillets skin side down on top of the wire rack.  

Cover the container with a large piece of aluminium foil, that’s been doubled over. It should completely cover the container. Using a metal skewer, pierce holes in rows across this foil lid. This is to allow the smoke to escape.

Place the container on the barbecue, turn down to a medium heat and put the top of the barbecue down. If your barbecue doesn’t have a top, you may have to cook for a little longer, as cooking with the top down captures more heat.

 Cook for 10 to 15 minutes – the time taken will depend on how well cooked you want your salmon and the presence/absence of a barbecue top. After a couple of minutes the container will start to smoke.

After the 10-15 minutes of cooking, turn the heat off and leave it to sit for 5 minutes before opening the container. This will allow the residual smoke to continue to penetrate the salmon.

You can always check the “doneness” of the salmon by cutting into it, but, like a barbecued steak you risk spoiling the look of it. However if you are serving to fussy eaters who like their fish cooked through, then it’s worth doing.

This is the basic method. You can serve the hot smoked salmon in a myriad of recipes – here a few pics and links to some recipes.

Hot Smoked Salmon Fillet with Jamie Oliver Coconut Rice and Greens
https://thequirkandthecool.com/2014/03/11/hot-smoked-salmon-fillet-with-coconut-rice-and-greens/

Hot Smoked Salmon Pasta: Jamie Oliver 5 Ingredients https://thequirkandthecool.com/2017/09/10/hot-smoked-salmon-pasta-jamie-oliver-5-ingredients/

Hot Smoked Salmon Club Sandwich – Jamie Oliver’s Comfort Food https://thequirkandthecool.com/2014/11/09/hot-smoked-salmon-club-sandwich-jamie-olivers-comfort-food/

Salmon Fillet with Spaghetti and Pesto https://thequirkandthecool.com/2014/01/26/salmon-fillet-with-spaghetti-and-pesto/

Hot Smoked Salmon, Pappardelle and Garden Greens Salad https://thequirkandthecool.com/2013/10/12/hot-smoked-salmon-pappardelle-and-garden-greens-salad/

Jamie Oliver’s Super Squash Lasagne

IMG_1066

 

IMG_1014IMG_1017

I am cooking lots more healthy recipes these days, trying to cut down on the “bad” things in my diet. I am also interested in vegan recipes, as I sometimes cook for a vegan work colleague. Similarly I often make gluten-free recipes as increasingly friends are suffering gluten intolerance. The passionate baker in me finds that a little daunting at times!

This recipe for a meat-free, low-fat lasagne, is dedicated to Quirky Sister No 1. She is recovering from major surgery and is learning to adjust to some dietary restrictions. She’s doing very well!

This is another recipe from Jamie Oliver’s book Everyday Super Food. I really appreciate Jamie’s approach to healthy and delicious eating. While all the recipes are carefully written to be nutritious, there’s still that lovely attention to how food tastes and looks. We eat with our eyes so food has to look good to make us want to tuck in! It’s a simple butternut pumpkin lasagne. In Australia we call butternut squash pumpkin. Squash or pumpkin, this vegetable goes well roasted in slices, in the lasagne. It’s also a source of vitamin A according to Jamie. He has baby spinach in the lasagne too, great for iron.

I am including Jamie’s recipe from his excellent book, with a few variations, as in the lasagne pictured: I used ordinary lasagne sheets, not wholewheat, as I prefer the former. I also used half the amount of baby spinach, as that’s all I had on the day I cooked. Half the quantity was plenty! I left off a sunflower seed topping.

I love the classic combination of pumpkin and sage, and  added a scattering of sage leaves to each layer. It worked really well, giving a nice depth of flavour to the pumpkin. I substituted sage leaves on the top of the lasagne, too, for the rosemary sprigs Jamie mentions.

Ingredients

olive oil

1  large butternut squash (1.5kg)

1 level tsp ground coriander

4 cloves garlic

1 fresh red chilli

2 tbs balsamic vinegar

2 x 400g tins of plum tomatoes

200g baby spinach

a handful of fresh sage leaves, plus a few more for the top

60g Parmesan cheese

250g dried wholewheat lasagne sheets

400g fat-free cottage cheese

100ml semi-skimmed milk

Method

Preheat the oven to 180 degrees C and rub 2 large roasting trays with a little olive oil. Carefully  halve and deseed the squash, leaving the skin on, then slice into ½-inch half moon shapes.
Lay in a single layer across the trays. Sprinkle over the ground coriander, and a pinch of sea salt  and black pepper, then roast for 50 minutes, or until soft and lightly golden.
Meanwhile, peel the garlic and deseed the chili, then finely slice both and place in a large pan on a medium-high heat with about 1 tablespoon of oil. Cook for 3 minutes, or until golden, then add the balsamic and tinned tomatoes, breaking them up as you go, and 1 tin’s worth of water. Simmer on a medium heat for  15 to 20 minutes until slightly thickened, or until slightly thickened, then season to perfection. ( I found that the tomatoes needed a good 30 minutes to reduce down).
To layer up, spread a third of the tomato sauce across the base of a 25cm x 30cm baking dish. Cover with a layer of raw spinach leaves and a few sage leaves, a layer of roasted squash,  a fine grating of Parmesan and a layer of lasagne sheets. Repeat the layers twice more, finishing with  lasagne sheets.
Loosen the cottage cheese with the milk, mashing the curds a little, then lightly season and spoon over the top. Finley grate over the remaining Parmesan. Rob the remaining sage leaves with oil, then place on top of the lasagne.
Bake at the bottom of your oven for 45 minutes, or until golden and bubbling, then serve.
IMG_1026

 

%d bloggers like this: