Ingredients with Measurements:
- 1 pound of smoked salmon
- 12 slices of bacon
- 1/4 cup of brown sugar
- 1/4 cup of maple syrup
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- Toothpicks
Special equipment needed:
- Smoker
- Aluminum foil
- Baking sheet
Step-by-step instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together the brown sugar, maple syrup, black pepper, garlic powder, and onion powder.
3. Lay out a sheet of aluminum foil on a baking sheet and place the smoked salmon on top.
4. Brush the brown sugar mixture over the smoked salmon, making sure to coat it evenly.
5. Take each slice of bacon and wrap it around the smoked salmon, securing it with a toothpick.
6. Place the bacon-wrapped smoked salmon on the smoker and smoke for 2-3 hours, or until the bacon is crispy and the salmon is heated through.
7. Remove the toothpicks and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Smoker temperature: 225°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 320
Fat: 20g
Protein: 25g
Carbohydrates: 8g
Fiber: 0g
Sugar: 7g
Sodium: 580mg
Substitutions for ingredients:
- Instead of brown sugar, you can use honey or agave nectar.
- Instead of maple syrup, you can use molasses or corn syrup.
- Instead of black pepper, you can use cayenne pepper or paprika.
- Instead of garlic powder, you can use minced garlic.
- Instead of onion powder, you can use finely chopped onion.
Variations:
- Add a sprinkle of cayenne pepper for some extra heat.
- Use prosciutto instead of bacon for a different flavor.
- Add some chopped herbs, such as dill or parsley, to the brown sugar mixture for added flavor.
Tips and tricks:
- Make sure to soak the toothpicks in water for at least 30 minutes before using them to prevent them from burning.
- If the bacon is not crispy enough, you can broil the bacon-wrapped smoked salmon for a few minutes at the end of the cooking time.
- Use a meat thermometer to ensure that the salmon is heated through to an internal temperature of 145°F.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the bacon-wrapped smoked salmon in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the bacon-wrapped smoked salmon on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the bacon is not crispy enough, you can broil the bacon-wrapped smoked salmon for a few minutes at the end of the cooking time.
- If the salmon is not heated through, you can continue to smoke it until it reaches an internal temperature of 145°F.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure that it is safe to eat.
- Always wash your hands and any equipment that comes into contact with raw salmon to prevent cross-contamination.
Food history:
Smoked salmon has been a popular food for centuries, dating back to the indigenous people of the Pacific Northwest who would smoke salmon to preserve it for the winter months.
Flavor profiles:
This dish has a sweet and savory flavor, with the smoky flavor of the salmon complemented by the sweetness of the brown sugar and maple syrup.
Serving suggestions:
Serve the bacon-wrapped smoked salmon as an appetizer or as a main course with some side dishes.
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