Salmon Martini
The following recipe is courtesy of our friend Patrick Evers. Patrick and his family live in the Red Bluff California. Patrick, who has travelled the world courtesy of the US Navy, has been a teacher, in sales, and has had a long standing love affair with the culinary arts and was kind enough to share some of his favorites with you. Patrick, Thanks for these wonderful recipes!
¼ cup fresh dill sprigs
1 tsp. rock salt
1 tsp. cracked black pepper
1 butterflied salmon (minus head & tail)
2 cups vodka
½ cup dry vermouth
¼ cup olive oil
2 tsp. dried thyme
1 bay leaf
2 tsp. onion powder
2 tsp. rock salt
· juice of one large lemon
Mix dill, salt & pepper and rub into exposed surface of fish. Place fish, covered, in refrigerator for two hours. Mix alcohol, vermouth, oil, thyme, bay leaf, onion powder, salt and lemon juice. Pour over fish and return to refrigerator for three hours. Prepare grill at 300° using alder wood (see note), if available. Reserve marinade and warm in saucepan. Let salmon stand at room temperature for 30 minutes before cooking. Place salmon, exposed side down, on foil away from fire for 35 minutes. Turn and mop with reserved liquid. Cook for 35 minutes or until done.
Note: Theoretically, you&rsquod cook this over a bed of alder wood coals, but since no one has those kinds of BBQ&rsquos anymore, or even really cooks over wood (most of us have gas BBQ&rsquos), here&rsquos a way of still getting that wood smoked flavor. Buy a bag of Napa Valley Grape vine wood chips, the kind made for smokers. You can order these from J Doran Wine. Most grocery stores have wood chips in different woods (you might even try a mix of alder and cherry). SOAK the wood chips in a bucket of water for several hours before using (maybe the same time you start the salmon marinating). Then just put the wet chips right on the BBQ, under the grates of course and BBQ normally. The alder will smolder and smoke but hopefully not flame. Or, wrap the wood in tin foil, making a small bag, poke some holes it in, making a small smoking box.
1 tsp. rock salt
1 tsp. cracked black pepper
1 butterflied salmon (minus head & tail)
2 cups vodka
½ cup dry vermouth
¼ cup olive oil
2 tsp. dried thyme
1 bay leaf
2 tsp. onion powder
2 tsp. rock salt
· juice of one large lemon
Mix dill, salt & pepper and rub into exposed surface of fish. Place fish, covered, in refrigerator for two hours. Mix alcohol, vermouth, oil, thyme, bay leaf, onion powder, salt and lemon juice. Pour over fish and return to refrigerator for three hours. Prepare grill at 300° using alder wood (see note), if available. Reserve marinade and warm in saucepan. Let salmon stand at room temperature for 30 minutes before cooking. Place salmon, exposed side down, on foil away from fire for 35 minutes. Turn and mop with reserved liquid. Cook for 35 minutes or until done.
Note: Theoretically, you&rsquod cook this over a bed of alder wood coals, but since no one has those kinds of BBQ&rsquos anymore, or even really cooks over wood (most of us have gas BBQ&rsquos), here&rsquos a way of still getting that wood smoked flavor. Buy a bag of Napa Valley Grape vine wood chips, the kind made for smokers. You can order these from J Doran Wine. Most grocery stores have wood chips in different woods (you might even try a mix of alder and cherry). SOAK the wood chips in a bucket of water for several hours before using (maybe the same time you start the salmon marinating). Then just put the wet chips right on the BBQ, under the grates of course and BBQ normally. The alder will smolder and smoke but hopefully not flame. Or, wrap the wood in tin foil, making a small bag, poke some holes it in, making a small smoking box.