The process of making smoked salmon is as follows: soak the grilling plank in water for one hour. Preheat grill to medium heat, prepare the salmon and lightly season. Remove grilling plank from water and place the salmon skin side down on the plank. Place the plank on the center of the grill, close the grill and allow to cook for 20 minutes until the fish is tender. Turn off the grill and allow the salmon to rest for two minutes before you take it off the grill.
Short smoked salmon is salmon that is smoked at a relatively high temperature for a shorter time than what we ordinarily think of as smoked salmon. The process, which is not unlike barbecue, cooks the meat, rather than curing it. The meat is imparted with a smokey flavor, but not nearly as smokey as traditional "cold-smoked" salmon, which is smoked much longer at lower temperatures.
Making your own smoked salmon is not hard, but it is a lengthy process. You will need salmon, sugar, garlic, salt and most importantly, a smoker. If you would like step by step instructions, please visit http://www.salmonuniversity.com/rs_htss01_index.html They give really great instructions and even have pictures.
Not all salmon is smoked. Some are not smoked.
No, smoked salmon pasta is basicly pasta, smoked salmon and cream.
Its not that its unsafe, but smoked or cured meats are not as healthy as they are naturaly.
Processed and smoked fish such as smoked salmon and smoked tuna sometimes contain amounts of sodium nitrite.
Smoked salmon is prepared, precooked and therefore is not found in the wild, therefore can not be poached
No. Smoked salmon still requires refrigeration - unless it is labeled otherwise.
salmon
I can only imagine that Ralph loves smoked salmon, being like smoked salmon himself: smooth, delicate, just melts in the mouth, and is great at breakfast time.
Discard it.
They can. salmon is good for dogs. However, the salt content in most smoked salmon is quite high. Therefore, dogs should not have much of it.