Ingredients:
• 1/2 pound smoked salmon
• 2 tablespoons olive oil
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons freshly chopped parsley
• 2 cloves garlic, minced
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
Instructions:
1. Preheat the oven to 350 degrees F.
2. Place the smoked salmon onto a greased baking sheet.
3. Drizzle the olive oil and lemon juice over the salmon.
4. Sprinkle the parsley, garlic, salt, and pepper over the salmon.
5. Bake for 10-15 minutes or until the salmon is cooked through and flakes easily with a fork.
6. Serve warm with your favorite side dishes. Enjoy!
Smoked salmon is a traditional delicacy which has been eaten in Northern Europe for centuries. Originally smoked over a fire made with alder wood, the curing process has evolved throughout the years to include curing with salt, sugar, and other spices. The result is a unique and flavorful seafood dish.
Smoking salmon requires particular techniques to ensure a quality end-product. Start by selecting portions of salmon with firm, even flesh and a light pink color. Either filet the fish or cut it into strips before curing it in a brine solution for several hours or overnight. After curing, the salmon should be lightly rinsed and blotted dry with paper towels. To smoke, the salmon should be suspended in a container above a low heat source, such as wood chips, wood shavings, sawdust, or electric heat. The salmon can be cooked indirectly, either as a whole fish or as individual pieces. Smoking should take place over several hours in order to achieve the desired flavor.
Once smoking is complete, the salmon can be sliced thinly and served either hot or cold. Smoked salmon is often served as an appetizer or part of a breakfast, lunch, or dinner. It’s also a great addition to salads, sandwiches, and pasta dishes. For a unique flavor, try pairing smoked salmon with other classic seafood flavors like capers and dill.