Smoked salmon is a staple in my diet. I don't always make it from scratch. It does take awhile. However, its an interesting process and definitely more cost effective to cure and smoke salmon yourself.
The salty, smokey fish goes really well with the creamy Greek Yogurt Cheese I make. I found the recipe for it on Pinterest and had to try it. This cheese is really easy to make so don't reach for the cream cheese container just yet.
Salmon is almost always served alongside capers, red onion, tomato, and dill and since I'm not in the business of fixing things that aren't broken those are the ingredients I stuffed into my collard leaf.
This recipe is grain free.
Ingredients:
3 oz. skin on Gravlax-salt cured salmon- in filet form, not sliced (or store-bought smoked salmon)
1 tsp pepper
1 tsp lemon zest
2 or 3 handfuls of apple wood chips (or your favorite type of wood chips)
3 tbsp Greek Yogurt Cheese (or cream cheese)
1/2 tsp fresh dill
2 tsp capers
1/4 cup sliced red onion
1/4 medium tomato, sliced
2 collard leaves
Method:
Once your salmon has cured, been rinsed, and soaked to your desired saltiness, dry it off with a paper towel and set out uncovered in a cool, dry place to dry and form a pellicle. After about 30 minutes press the pepper and lemon zest into the flesh of the fish.
Place your wood chops in a smoker box or a tray made out of tin foil with a few holes poked in the bottom. Place your wood chips on the grill and turn the heat up to medium. When the wood chips begin to smoke vigorously, place the salmon on the grill or on a raised grate. Close the lid of your grill and turn the heat down to low. Your goal is to keep the temperature below 200 degrees. Let salmon smoke for about 45 minutes or until just opaque throughout with a center temperature of 140 degrees.
Blanch collard leaves in boiling water for about 30 seconds. Remove from the boiling water with tongs and dip the leaves in cool water before drying them off with a paper towel.
Lay one leaf vertically and the other horizontally. Crumple the cheese and salmon onto the center of the leaves. Sprinkle dill and capers and line up onions and tomatoes. Wrap the collard leaves around the filling like you would make a sandwich wrap or burrito.
Want more things to put into collard wraps? Check out the wrap I made with chicken, vegetables and Hearts of Palm Dip.
The salty, smokey fish goes really well with the creamy Greek Yogurt Cheese I make. I found the recipe for it on Pinterest and had to try it. This cheese is really easy to make so don't reach for the cream cheese container just yet.
Salmon is almost always served alongside capers, red onion, tomato, and dill and since I'm not in the business of fixing things that aren't broken those are the ingredients I stuffed into my collard leaf.
This recipe is grain free.
Ingredients:
3 oz. skin on Gravlax-salt cured salmon- in filet form, not sliced (or store-bought smoked salmon)
1 tsp pepper
1 tsp lemon zest
2 or 3 handfuls of apple wood chips (or your favorite type of wood chips)
3 tbsp Greek Yogurt Cheese (or cream cheese)
1/2 tsp fresh dill
2 tsp capers
1/4 cup sliced red onion
1/4 medium tomato, sliced
2 collard leaves
Method:
Once your salmon has cured, been rinsed, and soaked to your desired saltiness, dry it off with a paper towel and set out uncovered in a cool, dry place to dry and form a pellicle. After about 30 minutes press the pepper and lemon zest into the flesh of the fish.
Place your wood chops in a smoker box or a tray made out of tin foil with a few holes poked in the bottom. Place your wood chips on the grill and turn the heat up to medium. When the wood chips begin to smoke vigorously, place the salmon on the grill or on a raised grate. Close the lid of your grill and turn the heat down to low. Your goal is to keep the temperature below 200 degrees. Let salmon smoke for about 45 minutes or until just opaque throughout with a center temperature of 140 degrees.
Blanch collard leaves in boiling water for about 30 seconds. Remove from the boiling water with tongs and dip the leaves in cool water before drying them off with a paper towel.
Lay one leaf vertically and the other horizontally. Crumple the cheese and salmon onto the center of the leaves. Sprinkle dill and capers and line up onions and tomatoes. Wrap the collard leaves around the filling like you would make a sandwich wrap or burrito.
Want more things to put into collard wraps? Check out the wrap I made with chicken, vegetables and Hearts of Palm Dip.