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Sugar And Spice Salmon

none

3/4 cup gin
1/3 cup brown sugar
3 tablespoons kosher salt
1 1/2 tablespoons pickling spice
1 teaspoon anise seed; bruised
1 teaspoon dill seed; bruised
1 1/2 pounds salmon fillet

At least 2, and up to 6, hours before you plan to smoke the fish, combine ingredients in a bowl. Place salmon in plastic bag or shalow dish and refrigerate at least 1 hour. Remove salmon from refrigerator and let sit 30 minutes at room temperature. Drain fish but leave any spices clinging to filet. Transfer fish to smoker, skin side down, and drizzle marinade generously over fish. Smoke 45 to 55 minutes at 225-250F. Submitted to the AZstarnet BBQ Mailing List by PhantomBBQ@aol.com on Aug 31, 1998. - - - - - - - - - - - - - - - - - - NOTES : This is a cure that I've been using a lot lately. It's not hot, but provides a lot of flavor. There's not much salt in it, and I don't think it is intended as a preservative. When I finish smoking the salmon, I flake it onto a salad of mixed greens with sliced cucumbers and fresh dill that has been tossed with some olive oil and balsamic vinegar.

Yield: 1 serving

Preparation Time: 0:00


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