By Traeger Kitchen
This fish is as fresh as the water it was swimming in. Enjoy this apple smoked salmon sandwich with a creamy herb mayo, heirloom tomatoes, greens and topped with the tang of pickled onions on a rustic ciabatta roll.
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|1||(3-4 lb) side of salmon|
|1 1/2 Cup||Salt|
|1 Cup||brown sugar|
|1 Tablespoon||juniper berries, crushed|
|4||bay leaves, crushed|
|1 Teaspoon||Black pepper|
|1 Teaspoon||fresh dill, chopped|
|1 Teaspoon||fresh tarragon, chopped|
|1 Teaspoon||fresh parsley, chopped|
|1 Teaspoon||fresh chives, chopped|
|3/4 Cup||Red wine vinegar|
|2 Medium||red onions, thinly sliced|
|4||ciabatta rolls, split and toasted|
|1 Cup||spring mix greens|
|2 Medium||heirloom tomatoes, sliced|
Prepare the salmon brine. Clean the salmon, making sure to remove all pin bones and scales. In a small bowl, combine the salt, brown sugar, juniper berries, bay leaves, and black pepper, and stir well.
1 (3-4 lb) side of salmon
1 1/2 Cup Salt
1 Cup brown sugar
1 Tablespoon juniper berries, crushed
4 bay leaves, crushed
1 Teaspoon Black pepper
Place a long piece of plastic wrap on the counter. Spread 2/3 of the brine mixture on top of the plastic, then place salmon skin-side down. Spread the remaining brine on top of the fillet, then carefully wrap the ends of the plastic wrap folding them in making sure the salmon brine is tightly encased.
Place the salmon on a sheet pan then top with another sheet pan. Place something heavy on top of the sheet pan so that the weight is distributed evenly along the salmon fillets. Refrigerate and allow to cure in the brine for 24 hours.
After 24 hours, remove the salmon from the plastic wrap and rinse remaining brine. Pat the salmon dry and lay flat on a cooling rack on top of a sheet pan. Place in the refrigerator and allow to sit overnight, uncovered, to form the pellicle. This will help the smoke to adhere to the salmon.
When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
Insert the probe horizontally into the center of the fish filet. Place the salmon fillet skin-side down directly on the grill grates. Close the lid and smoke for 1-3 hours or until the internal temperature reaches 150˚F. Make sure to monitor the temperature closely to make sure it does not get above 160˚F.
180 ˚F / 82 ˚C
150 ˚F / 66 ˚C
Make the herb mayonnaise. In a small bowl, combine the mayo, dill, tarragon, parsley, chives, and season with salt and pepper, to taste. Refrigerate until ready to serve.
1/2 Cup Mayonnaise
1 Teaspoon fresh dill, chopped
1 Teaspoon fresh tarragon, chopped
1 Teaspoon fresh parsley, chopped
1 Teaspoon fresh chives, chopped
To Taste Salt
To Taste Pepper
Make the pickled red onions. In a medium saucepan over medium-high heat, add the vinegar, sugar, and salt, and cook until the salt and sugar are dissolved. Place the sliced onions in a jar or heat-safe bowl and pour the pickling liquid over the sliced onions. Cover and refrigerate for at least 1 hour before using.
3/4 Cup Red wine vinegar
1/2 Cup Sugar
2 Tablespoon Salt
2 Medium red onions, thinly sliced
Remove the salmon from the grill, and let rest for 10 minutes. To build the sandwich, spread herb mayo on both sides of the ciabatta roll. Layer on the smoked salmon, pickled red onion, spring greens, and tomatoes. Enjoy!
4 ciabatta rolls, split and toasted
1 Cup spring mix greens
2 Medium heirloom tomatoes, sliced