Salmon in a Smoker Bag
Just when you think there is nothing new in food. As every Monday turns into a stir fry and Fridays become synonymous with fish, the kitchen brightens. Here is one of the newest innovations in smoking food to surf the culinary scene in a while. We are all so familiar with smoking chips added to the BBQ, and the determined imitation of liquid smoke. However, not many of us have seen a smoker bag, an aluminum foil bag that sandwiches a light layer of hickory chips between the foil. You simply place vegetables, fish, chicken or whatever you wish to embrace the light flavour of natural smoke in a baking dish, slip it into the bag and oven bake. Voila!!
Ingredients:
one 2 pound salmon fillet
1 cup Tequila Lime Marinade or your favourite marinade
1 smoker bag
oven proof dish
Method: 1. Place the salmon skin side down in the dish, pour the marinade over top, lift the salmon up so that some of the marinade is under the fish as well.
2. Place the salmon in the bag, fold the bag over to seal and place in a 325F degree oven for about 30 minutes. Remove from the oven and let the salmon sit for 15 minutes in the bag before serving.
Wasabi Mashed Potatoes
5 large russet potatoes, peeled
2 tbsp. milk
3 tbsp. Wasabi mayonnaise
2 tbsp. black sesame seeds (garnish)
Method: 1. Boil the potatoes until tender, drain and mash. Add the milk along with the wasabi mayonnaise. Season with sea salt and pepper.
2. To serve, use an oval ice cream scoop to spoon the potato onto the plate, place a slice of the salmon on top of the potato and sprinkle the sesame seeds over top for garnish. Season with sea salt and fresh ground pepper to taste.
