Cook top Smoked Salmon and Salmon Chowder

I’m off to the beach to dig some some razor clams.  My family has a small cottage in Copalis Beach and this weekend is the first tide of the clam season.    Oyster stew is already on the menu and I can’t wait to see what else...  But before I go I promised I’d tell you how to smoke salmon on your cook top.

Yes, you can smoke salmon even if you don’t have a smoker.  This summer I was at EVOO Cooking School in Cannon Beach Oregon enjoying a wonderful smoked salmon chowder.  The smoked salmon was so perfectly cooked and seasoned, I knew it had to be smoked in house so I asked to see his smoker set up.  Chef Bob swept his hands across his cook top and there it was…the method by which all of us can smoke our own salmon.

  

Here’s how he does it:

Chef Bob suggesting using a roasting pan with a lid but any high sided pan will do. 

Line the bottom of the pan with smoker chips.  Place your brined, glazed-over salmon on a wire cooling rack on top of the chips.  Cover. 

if you don’t have a pan lid, you can use foil as long as it does not touch the fish; the smoke needs to be able to circulate. If using foil, press tightly around the edges of the pan leaving a small opening in one corner so you can tell when the chips begin to smoke.

Set heat to high and watch carefully.  When you see smoke, reduce heat to low and count to ten.  Turn heat off and count to ten again.  Take pan outdoors and remove lid to release smoke.  Yep, that’s it…twenty seconds.

Place salmon; still on wire rack, on a cookie sheet in the refrigerator for two hours.  Do not cover.  This allows the flavor to develop and any bitterness from the smoke to dissipate.

Preheat oven to 350 degrees.  Cook salmon for 10-15 minutes until the inside registers 145 degrees.  (Don't take it out at 140 intending for the temp to rise on the counter as you would with meat).

By the way, Chef Bob does all the catering for Northwest Women’s Surf Camps.  A little extra planning and you can learn to surf and have a cooking lesson too.   My Food Friday mates and I are planning a road trip to Cannon Beach to do exactly that in the spring (right, H?).  Want to come along?

Here’s Bob’s recipe for Smoked Salmon Chowder.  I had this last summer and just writing about it makes my mouth water.  Really, how could he go wrong?  He’s put all of my favorite things; butter, cream and smoked salmon together for a luscious chowder that was as perfect on a sunny day in July as it will be on a stormy afternoon in October.   The coriander delivers a pleasant but surprising tap on the taste buds and sets this soup apart from all others.

 

Smoked Salmon Chowder

4 ounces butter (one stick)

6 ounces onions, fine mince

3 ounces celery, fine mince

3 ounces carrot, fine mince

6 ounces potatoes, small dice

1 ounce ver jus*

1 ½ cups half and half cream

1 cup heavy cream

8 ounces smoked salmon, flaked

to taste: sea salt, ground pepper and coriander

3 tablespoons chives, minced

Place butter in a large sauté pan and cook until melted and frothy; add onions, celery, carrots; cook until translucent; add potatoes and ver jus; cook for 5 minutes, stirring well, being careful not to break up vegetables; add both creams and bring to a simmer; cook for 15 minutes on moderate heat, being careful not to boil; adjust seasonings; fold in salmon and cook for 5 minutes; finish with chives and serve.

*For substitution ideas check out Chowhound