Smoked Salmon

1 CUP		water
1/4 cup		kosher salt
2 tbsp		sugar
4 sprigs		fresh thyme
2		bay leaves
1 cup		ice cubes
2 lbs		salmon fillet, skin removed
		Caviar Sauce (click for recipe)

1	Place 1 cup water, salt, sugar, thyme, and bay leaves in a small sauce pan. Bring to boil. Pour into 4 cup measuring cup and add ice cubes. Stir until melted. Add enough cold water to bring to 4 cups.
2	Place salmon in plastic bag with brine. Refrigerate 2 hours.
3	Remove salmon from brine. Place in large pan and cover with cold water. Stir gently to release excess salt. Pour off and discard water. Pat salmon dry. Place on oiled rack and refrigerate for at least 1 hour.
4	Prepare smoker with dry hardwood chips or herb stems. Place rack with salmon over wood. Cover and tent with foil. Poke a small hole in tent.
5	Place smoker over heat and leave in place until smoke emerges from slit in tent. Cook for 5 minutes. Turn off heat and let sit for 5 more minutes. Check fish. It should be golden colored and just beginning to flake.

Servings: 6

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

ice cubes

Recipe Type

Main Dish, Seafood