Smoked Salmon Suits the Summer  

What is smoked fish? The process of smoking fish was originally developed to preserve fish for later consumption in a time before modern refrigeration.

The first smoking processes were very salty and deeply smoked to ensure the fish would not spoil. As modern transportation and refrigeration came into use, the salt concentrations and level of smoke were reduced to more palatable levels.

How is fish smoked? The standard smoking process starts with soaking the fish in a salt and spice brine for a few hours. This brining stage causes proteins in the fish to be drawn to the surface, which creates a film or pellicle. The fish is then removed from the brine and the surface proteins, primarily myosin, are allowed to dry slightly to seal and protect the fish during the actual smoking. The next step is into the smoker at temperatures below 85 degrees for the "cold" smoking stage. During this process the fish loses some moisture and the flesh becomes denser, while the smoke flavor is developed. The fish may also be "hot" smoked by raising the temperature to 150 to 170 degrees to thoroughly cook the flesh to a firmer, more cohesive texture.

What exactly is smoked salmon? Smoked salmon is unique in its delicate silky texture, which is achieved by only cold smoking to preserve. Through the cold smoking process, the rich flavor of the salmon is developed while condensing the flesh to its renowned silky texture.

Selecting your smoked salmon: To get the best smoked salmon, you must start with the best wild fresh salmon, so check out the fish source first. Scotland is world famous for its wild Atlantic salmon and centuries-old process of cold smoking. Maine and the Pacific Northwest up into Canada and Alaska have developed world-class smoking facilities as well.

Insist upon wild salmon from a reputable source. Check the ingredient list to identify the purity of the brining ingredients without additional coloring, flavoring and preserving agents. Also check the nutritional statement for carbohydrates as some processors add sugar to their curing brine and that increases both calories and carbohydrates. Each type of wood used to smoke the fish imparts a unique flavor. The best flavors for my taste are from fruit woods such as apple. Great smoked salmon should smell sweet and rich, never fishy, with a smooth and silky yet slightly firm texture, never mushy and grainy. Select presliced smoked salmon for easiest service.

Tricks of the trade: Most smoked salmon has a small dark fat line near the center of the slice. Trim this area away as it typically has a tougher texture and a stronger fish flavor.

Advantages: Salmon is high in omega fatty acids, which are very good for you, especially your skin.

Try your technique: Try one of my summer favorites, Wild Smoked Salmon Salad with Apple Vinaigrette.

Wild Smoked Salmon Salad With Apple Vinaigrette

• 3 tablespoons apple cider vinegar
• 1 small Granny Smith green apple, cored and cut into chunks
• 1/2 cup snipped fresh chives, divided
• 1/4 cup chopped dill, divided
• 2 tablespoons Splenda ©
• 1 teaspoon sea salt
• Pinch ground cinnamon
• 1/4 teaspoon freshly ground allspice
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup Carotino or canola oil
• 1 pound of smoked salmon
• 2 cups watercress, lower 1/3 stems removed
• 2 cups red lettuce such as red oak, stems removed as necessary

To make dressing, combine vinegar, apple, half of the chives and half of the dill in a blender. Puree until smooth. Add the Splenda, salt and spices, pulsing to combine. While the blender is running, slowly add the oil until combined. Adjust seasonings to your taste as necessary. Divide and artistically lay the smoked salmon across chilled serving plates. Sprinkle the remaining chives and dill across the salmon. Sprinkle a little fresh black pepper over the salmon. Drizzle a tablespoon of the dressing across the surface of the salmon.

In a medium bowl, combine the watercress and red lettuce. Add the dressing and toss to coat the leaves. Position the salad in the center of the plate atop the salmon. Serve.

Makes 4 servings of 10 grams of carbohydrates and 22 grams of protein each.

Per serving: 405 calories; 32 g fat (3 g saturated fat; 71 percent calories from fat); 10 g carbohydrates; 26 mg cholesterol; 1,481 mg sodium; 22 g protein; 2 g fiber.

15 minutes to prep

source: http://www.detnews.com/2005/eatsdrinks/0506/10/E07-209328.htm

Related Article:  Smoked Salmon - A Native American delicacy

Related Recipes:  Smoked Salmon Recipes

Related Products:  Smoked Salmon Gift Baskets