If you thought that smoked foods could only be bought at the supermarket, from today I will change your mind! This is My-personaltrainer's kitchen of wonders, where everything is possible: smoking included! It is a very ancient technique, which in the past was mostly used for preservative purposes. Today, however, smoking is carried out above all to give a very particular and aromatic flavor to foods. Let's see today how to smoke a classic: salmon fillet!
Video of the Recipe
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Identity Card of the Recipe
- 165 KCal Calories per serving
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Ingrediants
Example of food to be smoked and aromatic woods:
- 2 slices of 250 g / l of fresh salmon
- A few dry branches of rosemary
- A few dry branches of sage
- A few dry branches of thyme
- A few dry leaves of oregano
- A few dry bay leaves
- Pellicina (outer coating) of garlic
Materials Needed
- Bowl in ceramic or steel
- Grill
- Lighter
- Matches
- Small pieces of paper
Preparation
- Preparing a smoked food at home is really simple. It will be enough to have an oven (or a closed environment), a bowl, a lighter and some aromatic wood.
- Insert a rack in the second level of the oven, starting from the bottom. Place the food to be smoked (salmon, in this case) on the grill.
- Line a ceramic or steel bowl with aluminum foil, with the shiny side facing up.
- Insert some dried aromatic woods in the bowl, alternating with some pieces of paper: light the fire with a lighter or with matches, blowing on the flame. Wait for the fire to go out: the flame will burn out quickly but a small ember must remain (which will burn slowly producing a thick smoke).
Attention
For proper smoking, it is recommended to choose unpainted and not chemically treated woods to minimize the formation of toxic compounds. You can choose woods such as rosemary, sage, thyme and mix them with dried bay leaves, garlic skins, marjoram, mint or other.- Immediately insert the bowl into the oven (on the lower part), so that the smoke comes into contact with the food to be smoked.
- Close the oven door (switched off!) And let it rest for a period ranging from one to three hours. For more intense smoking, it is recommended to light the aromatic woods a couple of times, so that a more dense and persistent smoke develops.
- After a couple of hours, the food is ready and can be served or cooked in other ways. Watch the video of the recipe “smoked salmon with lemon air and mint caviar”.
Alice's comment - PersonalCooker
Now you just have to put my tips into practice and have fun finding the best combination of aromatic woods! I would like to give you just one last piece of advice: smoking is not a 100% healthy cooking method (we all know it, don't we?), For this reason it is recommended to consume smoked foods from time to time. they develop in the smoke and come into contact with the food to be smoked. However, I always say that it is the dose that makes the poison: therefore, if we consume, from time to time, some smoked food, it will certainly not harm our health! moderation is the key to everything!Nutritional values and Health Comment on the recipe
It is not possible to accurately establish what the nutritional profile of Smoked Salmon may be. It is likely that it is identical to that of raw fish, since cold smoking should not cause significant reductions in the water content of the food.
Salmon is a fish rich in omega3 essential fatty acids.It is quite energetic and does not lend itself to a low-calorie diet (possibly without oil), but perfectly matches that against dyslipidemia (despite containing cholesterol), hypertension and diabetes. Proteins are abundant and of high biological value. On the other hand, carbohydrates and fibers are absent.
The average portion of smoked salmon could range between 150 and 250g (250-410kcal).
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