Smoked Salmon with Crispy Garlic
Delicious smoked salmon recipe.
Servings Prep Time
2servings 15minutes
Cook Time
30minutes
Servings Prep Time
2servings 15minutes
Cook Time
30minutes
Ingredients
Seasoning mix
Main Ingredients
Instructions
Seasoning Mix
  1. Heat up cast iron pan on high heat to a smoking hot, about 250 ºC (480 ºF).
  2. Toast cumin seeds for about 15 seconds, keep shaking the pan in a circular motion to avoid burning. Let cool for 5 minutes.
  3. Toast fennel seeds for about 10 seconds, keep the pan shaking to avoid burning. Let cool for 5 minutes.
  4. In a coffee grinder process: toasted cumin seeds, toasted fennel seeds, sesame seeds and salt.
  5. This amount of seasoning mix is sufficient for 2 dishes.
Procedure
  1. Chop garlic cloves and wait at least 5 minutes before cooking it. This step will activate enzymes that will allow formation of allicin, compound credited for pronounced garlic flavor and many health benefits.
  2. In a medium size pan over medium low heat ( 3 out of 10) add olive oil and chopped red hot pepper. Cook for 3-4 minutes until peppers starts changing color.
  3. Add butter and chopped garlic, cook for another 4-5 minutes until garlic crisps up.
  4. Run it through a sieve to separate flavored oily mixture and crisped garlic with hot peepers.
  5. Brush with oily mixture two 150g salmon fillets, on both sides. Use 1/2 of seasoning mix to coat only top and sides of each fillet.
  6. Assemble stove top smoker and put the salmon fillets on the grid. Put the heat on high and leave lid slightly open. When smoke starts coming out close the lid completely and reduce the heat to medium high (6 out of 10). After 16 minutes remove the stove top smoker from the heat, keep the lid closed for another 3 minutes.
  7. Carefully remove salmon fillets and plate over pasta or fennel salad. Garnish with crisped garlic and hot peppers.