Fast Metabolism Smoked Salmon
It's time to fire up that grill and get ready to prepare this incredible smoked salmon recipe. No more searching the stores for smoked salmon, that are usually loaded with sugar, because I've got this easy to make, nutrient-packed Phase 2 protein just for you!
Phase 2 | Serves 4
Prep time: 20 minutes | Total time: 2 hours 45 minutes
INGREDIENTS
3 1/2 cups water
1/2 cup coarse sea salt
2 tablespoons tamari
1 cup ice cubes
1 (1 1/2-pound) salmon fillet (about 1 inch thick)
4 cups hickory wood chips
Cracked black pepper (optional)
Fresh dill sprigs (optional)
DIRECTIONS
- Combine the water, salt, and tamari in a ziplock bag. Add the ice and salmon; seal. Refrigerate 2 hours, turning the bag occasionally.
- Meanwhile, soak the wood chips in water for 1 hour. Drain well.
- Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat.
- Place half of the wood chips on the hot coals (if you’re using a gas grill, you can wrap the soaked wood chips in foil, cut a few vents, and lay this packet directly on the burner). Remove the salmon from the bag; discard the brine. Pat the salmon dry with paper towels. Place the salmon on the grill rack over the unheated side. Close the lid; grill 10 minutes. Place the remaining wood chips on the hot coals; close the lid, and grill 15 minutes or until the fish flakes easily when tested with a fork. Sprinkle with black pepper and garnish with dill sprigs, if desired.
NOTE: You can add your favorite seasonings to the marinade process or before placing on the grill.
It's time to fire up that grill and get ready to prepare this incredible smoked salmon recipe. No more searching the stores for smoked salmon, that are usually loaded with sugar, because I've got this easy to make, nutrient-packed Phase 2 protein just for you!
Phase 2 | Serves 4
Prep time: 20 minutes | Total time: 2 hours 45 minutes
INGREDIENTS
3 1/2 cups water
1/2 cup coarse sea salt
2 tablespoons tamari
1 cup ice cubes
1 (1 1/2-pound) salmon fillet (about 1 inch thick)
4 cups hickory wood chips
Cracked black pepper (optional)
Fresh dill sprigs (optional)
DIRECTIONS
- Combine the water, salt, and tamari in a ziplock bag. Add the ice and salmon; seal. Refrigerate 2 hours, turning the bag occasionally.
- Meanwhile, soak the wood chips in water for 1 hour. Drain well.
- Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat.
- Place half of the wood chips on the hot coals (if you’re using a gas grill, you can wrap the soaked wood chips in foil, cut a few vents, and lay this packet directly on the burner). Remove the salmon from the bag; discard the brine. Pat the salmon dry with paper towels. Place the salmon on the grill rack over the unheated side. Close the lid; grill 10 minutes. Place the remaining wood chips on the hot coals; close the lid, and grill 15 minutes or until the fish flakes easily when tested with a fork. Sprinkle with black pepper and garnish with dill sprigs, if desired.
NOTE: You can add your favorite seasonings to the marinade process or before placing on the grill.
