Smoked Sweet & Spicy Wild Caught Chinook Salmon

Recipe

Salmon

1-3 lbs wild caught chinook salmon filets, skin on

fine sea salt, to taste

fresh ground black pepper, to taste

shichimi togarashi, to taste

Marinade / Glaze (small batch - sufficient for up to 3 lbs of fillets)

3 Tbsp melted butter

2 Tbsp cape goose berry and fish pepper hot sauce (reference recipe on website)

2 Tbsp honey

1/2 lg lemon, fresh squeezed juice (grill the other lemon half for serving)

2 tsp hoisin sauce

1 tsp low sodium soy sauce

2 tsp minced garlic

Mix all marinade ingredients in a bowl and whisk until well combined and set aside. Season the salmon filets with the sea salt, pepper, and togarashi. Pre-heat the smoker to 180F and place the filets on the grill for 30 minutes, skin side down (this will keep the fish moist and prevent the flesh from sticking). After smoking the filets for 30 minutes, it's time to begin brushing the flesh of the filets with the marinade.. Generously apply the first 'coat' of marinade and continue smoking for another 45 minutes at 180F. After the 45 minutes is up (total smoke time 1 hr 15 mins at this point), bring the smoker up to 225F, apply a second coat of marinade, and smoke another 30 minutes. The key here is too raise the heat in order to begin to caramelize the sugars in the marinade into a delicious sweet, spicy, and sticky glaze while continuing to gently smoke the salmon. After the 30 minutes, generously apply a third coat of the light marinade (total smoke time 1 hr 45 mins at this point). Close the smoker back up and cook for a final 15 minutes (total approximate smoking time is 2 hours). Remove when done and rest a few minutes prior to serving.

Please keep in mind the cooking times stated in the recipe are approximate and depend heavily on the size, shape, and thickness of the salmon filets. The goal is too keep the salmon nice and moist, so be careful not to overcook. Just as you see the juices and fats start to render during the smoking process, the salmon is likely ready.

Extras

Any type of smoker will work, although this particular recipe was done on a well known brand of pellet smoker. Although heat ranges vary somewhat widely with some pellet grills, it is easier to change and adjust the temperatures as needed.

Also note, the hot sauce used here was a yummy creation based upon some freshly harvested and gifted produce from some friends. Please substitute your favorite hot sauce or salsa to suite your individual tastes!

Serve with your favorite side dishes and accoutrements. A side of jasmine rice with togarashi and thinly sliced scallions, a grilled lemon half for 'squeezing' over the salmon, and a buttered and grilled french baguette won't let you down either. Enjoy!

Steamed Mussels in a Coconut Curry Beurre Blanc

Recipe

Mussels

4 lbs wild caught or farmed mussels

Beurre Blanc

2 Tbsp extra virgin olive oil

4 Tbsp butter

3 Tbsp green curry paste

3 Tbsp red or yellow curry paste

1 large shallot, thinly sliced

4 cloves garlic, minced

2 stalks of lemon grass, lightly 'smashed' to release oils, cut into ~4 inch pieces (max 6 pcs)

1 bunch scallion, greens thinly sliced on the bias, white portions minced

1 bunch chives, cut into small pieces

1 bunch basil, chiffonade

1/2 lemon

2 limes

2 cups chardonnay

1 can coconut milk (13.5 oz)

2 Tbsp brown sugar (optional and used to balance the acid and sweet profile)

sea salt, to taste

fresh ground pepper, to taste

In a large stock pot, begin by adding the olive oil and butter over medium-high heat. Saute the shallot and garlic, with a pinch of salt and pepper, until translucent and lightly caramelized. Then add the wine, coconut milk, and lemon grass stalks, and bring to a simmer, at which time add both the curry pastes and stir to combine well. Squeeze the lemon and lime juice into the pot and add the brown sugar also stirring to combine. Carefully taste the broth and make any adjustments to the seasoning if needed. Turn the heat to high, add the mussels and approximately two-thirds of the scallion, chives, and basil. Gently stir to combine and place the lid on the pot. Steam the mussels for approximately 6-8 minutes or until done. That is usually when all of the mussels have opened, which also adds the briny deliciousness of the mussel liquor to the broth.

You can serve 'party style' by carefully transferring the mussels to a very large bowl, then carefully poor the hot broth over the mussels and finish by sprinkling the remaining fresh chives, scallions, and basil. Remember to remove the lemon grass stalks. This may also be served into individual portions as needed as well.

Extras

This recipe can be easily modified to your individual taste by substituting your favorite wine, experimenting with different curry pastes, and even the herbs and spices. Reduced fat coconut milk may also be used while maintaining the flavor profile.

These go great as an appetizer for a large party or even as a meal. I generally do about one pound per person. Serve with your favorite french baguette or crusty bread. Also feel free to try double-frying Belgian style french fries, along with some mayo on the side for the full experience.

Mussels should be rinsed well, beards removed. You can gently 'squeeze' the mussels to see if they react by closing or partially closing. This ensures they are not dead and remain edible. Also, do not attempt to eat mussels that do not open after the cooking process, just to be safe.