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Average Rating:
Total Reviews: 5
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By Hobbygourmet
Houston, Texas
on April 26, 2013
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It looked so awesome & easy on the show. I doctored the brine after tasting. I can do this in less time outside & still keep my kitchen equipment. Sorry Chuck, this is not a winner. ... Still love you though!
By zcomic06
Wisconsin
on April 04, 2013
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Since my wife loves salmon I want out and bought a bamboo steamer. Well worth the investment. She absolutely loves it. Whenever I make it she'll eat most of the filet, but will save some for breakfast with bagels, cream cheese and capers. For Easter I made this using a little over a pound of salmon and took it to my in-laws (along with the breakfast fixings. It was gobbled up even before the main meal started. So this must be a really good recipe. I can't comment personally because I HATE salmon, but if it makes others happy, I'll continue to make it.
By LilliputLady
on September 03, 2012
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I was intrigued when I saw this show. I immediately went out and bought some wild salmon filets and got out my bamboo steamer and wok. I followed the recipe exactly and was very, very impressed with the results. I steamed it for 30 minutes. Next time I will steam for only 20 minutes. Very moist and the smokiness was not overpowering; very subtle and beautiful. It was not salty. This is a simple company dish. It is a keeper recipe. I used Alder Chips. After 20 minutes, I added about 1/4 cup additional water. I suggest that you go out and buy a bamboo steamer and metal wok, if you do not have one.
By Cherie Eitzen
Southern California
on November 09, 2011
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I had been planing on trying the smoked salmon since I watched the show and I finally did it. My salmon was not as "tanned" as Chuck's, probably because I kept opening the bamboo steamer, afraid to over cook it, but it was still really amazing! The salmon was smokey and tasty, not overpowering with the smoke flavor. Really delicious, my husband loved it too.
Thank you Chuck for another great recipe! I will surely will smoking more salmon! Buen Provecho! :
By tbell023
San Diego, CA
on June 05, 2011
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This episode aired right when I was getting the urge to smoke something for my first time. This was so simple and it was absolutely delicious! I used a Jack Daniels brand of wood chips, my store was out of hickory, and they were so good and really made the house smell good. The brine kept the salmon moist and gave it a sweetness that wasn't too over powering but I will cut back on some of the sugar next time. I brined my salmon for just about 3 hours and it did the trick. You definitely want to line your wok with 2 layers of foil so you don't ruin your wok. Easy, simple, delicious! I will definitely be doing this again, and agian, and agian.