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Smoked Salmon with Goat Cheese Polenta




Difficulty:Easy
Prep Time:20 Minutes
Cook Time:30 Minutes
Serves:10

Nutritional Information

A delicious and savory meal.

Ingredients

  • The Rub:
  • 1/2 cup kosher salt
  • 1/4 cup sugar
  • 1/4 cup dark brown sugar
  • 1 1/2 teaspoons crushed black peppercorns
  • 2 1/2 lbs. large salmon fillets or sides, pin bones
  • Goat Cheese Polenta:
  • to taste teaspoons salt
  • 12 ounces polenta
  • 4 ounces soft goat cheese
  • 3/8 cups grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 3 cups chicken stock
  • to taste fresh ground black pepper

Directions

  • 1. In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
  • 2. Preheat EGG to 225° using indirect heat and a 3 tiered rack. Place rinsed fish on rack and smoke for 20-30 min or until the internal temp of the fish reaches 140°. Pull off EGG and rest. Serve with polenta.
  • 3. Preheat another EGG to 350 degrees F, using direct heat and a cast iron grate. Preheat cast iron Dutch oven. Add chicken stock and cover with lid. Once the chicken stock comes to a boil, whisk in the polenta. Continue to whisk until smooth. Cook 3-4 minutes. Add the goat cheese, parmesan cheese and butter. Whisk until thoroughly combined. Remove from EGG and season to taste with salt and fresh ground black pepper.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828