Powell River Candied Salmon
Powell River Candied Salmon

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, powell river candied salmon. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Powell River Candied Salmon is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Powell River Candied Salmon is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have powell river candied salmon using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Powell River Candied Salmon:
  1. Make ready 3 Fillets Salmon
  2. Get Brine
  3. Make ready 1 packages Demerara Brown Sugar
  4. Take 1 cup Course Sea Salt
  5. Make ready 1 The zest of 1 large orange (grated)
  6. Make ready 7 cloves of garlic (crushed)
  7. Get 2 tbsp Ginger (grated)
  8. Take 1 tsp Cracked Black pepper
  9. Take 1/2 tsp Red Chili Flakes
  10. Make ready 1/2 tsp cayenne pepper
  11. Prepare Glaze
  12. Make ready 1 cup Honey
  13. Prepare 4 oz Red Wine
  14. Prepare 4 oz Dark Rum
  15. Make ready 2 cup Brown Sugar
  16. Prepare 1/2 tsp cayenne pepper
  17. Take 1/2 tsp Cracked Black Pepper
Instructions to make Powell River Candied Salmon:
  1. Cut Salmon into half inch stips
  2. Combine all brine ingredients into a large container. I use a roasting pan. Mix well. Don't be afraid to get in there with your hands.
  3. Cover and refrigerate for 8 to 12 hours.
  4. Take out of container and drip excess liquid. Place on dry racks with space in between. Dry in front of fan for at least 24 hours. 3 to 4 days would be ideal. I can't stress enough how important this is. It makes all the difference.
  5. Mix all glaze ingredients into a pot and reduce until thick.
  6. Brush both sides of salmon with the glaze. Continue to brush and coat salmon every hour that it is in the smoker.
  7. Smoke for 4 hours at 160°F.

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