Powell River Candied Salmon
Powell River Candied Salmon

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, powell river candied salmon. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Powell River Candied Salmon is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Powell River Candied Salmon is something that I’ve loved my whole life.

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

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