SALMON: To make brine, pour 4 cups of water into a non-reactive bowl. Add a small
potato about the size of a golf ball to the water. It will sink to the bottom. Begin pouring salt into the water, mixing gently, until the potato bobs to the surface of the water. Discard potato.
Place salmon fillets in brine and allow to soak in a cool place for one hour. Remove salmon fillets from
brine solution and pat dry. Set aside.
In a measuring cup,
blend together
honey and whisky. Gently brush fillets with blended honey and whisky mixture. Smoke fillets for nine hours in smokehouse or water smoker.
Alternatively, soak wood shavings or
chips (
apple, beech, or untreated cedar) in water for about an hour. Meanwhile, prepare a small charcoal fire in a dome-shaped
barbecue. You are trying to maintain a covered temperature somewhere between 200 and 300 degrees Fahrenheit.
When the coals are glowing, place
salmon fillets on the
grill on the side opposite to the coals. Sprinkle damp wood chips over coals and cover grill. Because this method is somewhat hotter than smokehouse or smoker methods, smoke
fish for about 45 minutes. Check progress halfway through cooking. You are looking for a bronzed, shiny exterior and a firm buttery interior.
Serve fillets with a side of mixed greens and
dressing. Top fillets with a small
drizzle of Islay whisky.
SALAD: Make dressing. In a small bowl
whisk together the first six ingredients in the order in which they appear. Toss mixed greens with dressing until evenly coated. Arrange greens to one side of plate.
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