Smoked Salmon Tacos
2 cups corn meal
1 1/2 cups water
1 tsp salt
2 Salmon fillets
3 cups hot water
2 Tbsp salt
1 cup brown sugar
1/2 cup sugar
2 tsp pink peppercorns
2 handfuls apple wood chips
1/2 cup water
1 can black beans
2 ears corn
1 shallot, minced
1 garlic clove, minced
Juice of 1 lime
Directions
- Brine salmon overnight. Make sure it's skin side up so the flesh gets full exposure to the brine.
- To make tortillas, combine corn meal, water and salt until a ball forms. Using the back of a heavy pan, flatten a small ball of the corn/water mixture. Heat a cast iron pan and cook tortillas for 2 minutes on each side.
- To make corn salsa, combine beans, corn, shallots, garlic and lime in a small pot until corn is cooked though. Refrigerate until cool, add cilantro.
- Take salmon out of the brine and let air dry for an hour.
- Lay 2 layers of tin foil in a wok. Add chips, heat over high until smoking, add water. Lay salmon in a bamboo steamer. Smoke for 30 minutes.
- Lay one tortilla down, spoon on corn salsa, then two or three pieces of fish. Enjoy!
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