Archive for the ‘Seafood’ Category

Smoky Hickory and Brown Sugar Cured Salmon

This salmon is quick cured first to draw our extra moisture, then hot smoked over hickory wood for a firmer texture. Morton’s Tender Quick is a curing mixture available in the spice section of the grocery store.

  • 1/2 cup firmly packed dark brown sugar
  • 1 tbsp Old Bay seasoning
  • 1 tbsp Morton’s Tender quick
  • 1 tsp freshly ground black pepper
  • 6-8 ounce salmon fillets, skin left on or off

Combine the brown sugar, Old Bay, Tender Quick, and pepper in a small bowl and blend well.

Rinse the salmon under cold running water and pat dry with paper towels. Cover the fillets evenly on both sides with the brown sugar mixture and pack them in a large nonreactive baking dish, covering them with any remaining sugar mixture.

Cover with plastic wrap and let cure, or marinate, in the refrigerator for at least 2 hours or overnight.

Prepare an indirect fire. When it’s ready, throw on 1.5 cups of hickory chips. Place the fillets on the pit, cover, and cook until the fish flakes easily, 40 to 60 minutes.

YUM!

Pan-Seared Sea Scallops

This recipe is very tasty! My mother-in-law made this and the recipe came from her Gluten-Free cookbook by Kelli & Peter Bronski.

  • 2 tbsp salted butter, plus more if needed
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 lb fresh sea scallops, rinsed & patted dry
  • 1 lemon, juiced
  • Salt & Pepper
  1. Heat the butter and olive oil in a sauté pan over medium-high heat. Add the garlic and sauté until golden. (do not over cook or the garlic will become bitter.)
  2. In batches, add the scallops to the pan and cook until browned on one side. Flip and cook until browned on the other side, about 10-12 minutes total (but dependent on the thickness of the scallops). For larger scallops you may need to cover the pan and cook over medium heat to cook the scallops through without overcooking the edges.
  3. When the scallops are cooked they should be golden brown on each side and opaque all the way through (the centers should not be translucent). If needed, add more butter to the pan to cook all the scallops. Transfer the scallops to a plate.
  4. Add the lemon juice to the pan and season with salt and pepper.  Make sure to scrape up all the good bits from the bottom of the pan. (This is called the fond, and it adds great flavor to the sauce!) Pour the pan sauce over the scallops and serve.