Today’s Recipe: Sweet & Smoky Salmon Zucchini Rolls

Today’s recipe, Sweet & Smoky Salmon Zucchini Rolls, is a doozy. It’s a sneak-peek recipe from my book, Glamping with MaryJane, available now for pre-order on Amazon. Hunky hubby went fishing over the weekend and brought home a boat-load of that oh-so-delicious land-locked Kokanee Salmon. If you’re able to use fresh-smoked salmon for this recipe, do! But first, instructions for smoking your prized catch. (Hopefully, you’ve either caught the fishing bug yourself or caught a partner who has.)

This recipe for smoking fish is perfect for your summer glamping adventures. However, when you’re out and about, you most likely won’t have the convenience of an electric smoker like I used here. In the last issue of my magazine, “Best of Show” Aug/Sep 2012 issue, I also suggested purchasing a William Sonoma Stainless Steel Grill Top Smoker Box for your on-the-go food smoking needs. It sits right atop your grill! So load the kids, pack up the glamper. (Don’t forget your pink necktie and cowgirl boots!)

SMOKED SALMON
PREP TIME: 15 MINUTES PLUS 16 HOURS BRINING
COOK TIME: 4-5 HOURS
MAKES: 7 MEDIUM SALMON

7   medium salmon
4   cups water
3   T salt
¼   cup dark brown sugar
Hickory smoking chips

1. Arrange salmon in a single layer in a 15”x10” baking dish.
2. In a medium bowl, whisk together water, sugar, and salt. Pour over the salmon, cover, and refrigerate overnight (or for 16 hours).
4. Soak about 2 cups of hickory chips in water for at least 2 hours before smoking fish (If you don’t use all of them, you can always dry them out and save them).
3. Preheat smoker to 180°F. Rub smoking racks with coconut oil and open the side of the fish and place on the rack, spine side up.
4. Smoke for 4-5 hours, or until the fish is cooked through.
5. Peel away skin and remove bones. Enjoy!

Gather ingredients for brine.

Arrange 7 medium salmon in a single layer in a 15”x10” baking dish with the heads attached. *Important! Leaving the heads on will help in de-boning later. I did a combination of both, and sure enough, it was MUCH easier with the heads on.

Add 4 cups of water to a medium bowl. Pour in 3 T of salt.

Pour in ¼ cup of dark brown sugar. Whisk together.

Pour over the salmon, cover, and refrigerate overnight (or for 16 hours).

Soak about 2 cups of hickory chips in water for at least 2 hours before smoking fish (If you don’t use all of them, you can always dry them out and save them).

Preheat smoker to 180°F. Rub smoking racks with coconut oil.

Open the side of the fish and place on the rack, spine side up. Pictured are the few I smoked without heads. (I’m telling you, much more difficult.)

Smoke for 4-5 hours, or until the fish is cooked throughout.

Allow fish to cool for about 20 minutes before handling.

Oh yum, yum, yum.

And the angels sang the Hallelujah Chorus.

Yeah, their eyes bug out a little bit, but be strong!
You’ll see why it’s important to keep the heads in the next step.

Gripping the head of the fish, gently peel back the head and spine.
This will remove the majority of the bones in one fell swoop.

It’s a bit harder without the heads, but not entirely impossible.
Peel off the skin, find the spine, and separate the meat.

Marvel at the smoky deliciousness.

Summon major willpower to eat it all so you can use it in today’s next recipe, Sweet & Smoky Zucchini Rolls.

SWEET & SMOKY SALMON ZUCCHINI ROLLS
PREP TIME: 40 MINUTES
COOK TIME: 10 MINUTES
MAKES: ABOUT 26 ROLLS

7   wooden skewers
½   pineapple, peeled, cored, and cut into ¾” cubes
8   ozs smoked salmon, cut into ¾” squares
2   small zucchini, sliced into ribbons
2   T olive oil
salt and pepper to taste

1. Soak 7 wooden skewers in water for about 20 minutes.
2. Place one piece each of pineapple and salmon at the end of a zucchini ribbon. Roll up and skewer through the pineapple. Repeat for all.
3. Preheat grill to medium heat. Brush rolls with olive oil on all sides and sprinkle with salt and pepper.
4. Cook 4 minutes, flip, and cook for an additional 4 minutes.

Gather ingredients.