Powell River Candied Salmon
Powell River Candied Salmon

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, powell river candied salmon. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Great recipe for Powell River Candied Salmon. I grew up on salmon and this is by far the best candied salmon I have ever had. Cancel out the glaze if you just want a somewhat dry smoked product. With all the hot spots for BC's famous coastal salmon fishing, the Sunshine Coast can be overlooked.

Powell River Candied Salmon is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Powell River Candied Salmon is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook powell river candied salmon using 17 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Powell River Candied Salmon:
  1. Prepare 3 Fillets Salmon
  2. Make ready Brine
  3. Make ready 1 packages Demerara Brown Sugar
  4. Prepare 1 cup Course Sea Salt
  5. Take 1 The zest of 1 large orange (grated)
  6. Take 7 cloves of garlic (crushed)
  7. Get 2 tbsp Ginger (grated)
  8. Make ready 1 tsp Cracked Black pepper
  9. Make ready 1/2 tsp Red Chili Flakes
  10. Prepare 1/2 tsp cayenne pepper
  11. Make ready Glaze
  12. Make ready 1 cup Honey
  13. Take 4 oz Red Wine
  14. Get 4 oz Dark Rum
  15. Take 2 cup Brown Sugar
  16. Take 1/2 tsp cayenne pepper
  17. Take 1/2 tsp Cracked Black Pepper

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Steps 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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