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Cold Smoked and Grilled Salmon

From: Chef’s Notes- Seven Glacier’s Restaurant
Recipe by Chef Jason Marcoux

Ingredients:
Smoked Salmon Brine
16 cups warm water
1 ½ lbs brown sugar
½ lb kosher salt
½ tsp cinnamon
½ tsp nutmeg
½ cop soy sauce
Whisk all ingredients together until blended.

Summer Corn Salsa
1 cup corn kernels
½ cup diced jicama
½ cup diced cucumber
½ cup each of red, yellow, and green peppers, diced
½ cup diced red onion
3 tbsp chopped cilantro
cumin, coriander, lime juice, rice vinegar, olive oil, minced jalapeño pepper, salt and pepper all to taste
Mix all ingredients thoroughly.

Chili Dumplings
2 cups ricotta cheese
4 eggs, separated
2 tbsp parmesan cheese
2/3 cup flour
2 ½ cups bread crumbs
½ cup diced green chilies
¼ tsp salt
White pepper to taste
Whip egg whites.
Process all ingredients, except bread crumbs and whipped egg whites, place in a large bowl and fold in bread crumbs, then slowly fold in egg whites. Make sure to fold not whip or stir.

Cilantro Citrus Sauce
½ bunch cilantro, chopped
Zest of ½ a lemon
Zest of ½ a lime
Zest of ½ an orange
Juice of 1 orange
Juice of 1 lime
1 tbsp of shallots
½ tbsp garlic
½ cup white wine
4 tbsp butter
Salt and pepper to taste

Mix cilantro, zests, juices, shallots and garlic. Sauté cilantro mix, deglaze with wine, reduce.

Add butter and season with salt and pepper.

Preparation:

Day one: Marinate four 8 oz boneless skinless salmon fillets in smoked salmon brine (recipe above)

Day two: remove fillets from brine rinse lightly in cold water and pat dry. Put fillets in smoker. Cold smoke fish in smoker over indirect heat to avoid until smoke flavor is evident (aprox. 1-2 hours). Be sure fish remains cool to touch. This process will put flavor into the fish without cooking it. Do not smoke too hot as it will still be put on the grill to finish the cooking process. Place fish in the refrigerator until ready to grill.

Prepare Summer Corn Salsa and Chili Dumpling batter (recipes above). Refrigerate both.

Warm salsa to room temperature.

Preheat barbecue grill to hot fire.

Set-up steamer on stove, start to simmer water.

Prepare Cilantro Sauce (recipe above), hold in warm location.

Scoop 12 two oz portions of dumpling mix into steamer. Cover and cook for 8-10 minutes.

While dumplings are steaming, place salmon on grill to desired doneness (5 minutes per side per inch of thickness).

Final assembly:
Place 3 dumplings on each warm plate.
Spoon corn salsa between dumplings.
Place grilled salmon atop dumplings.
Drizzle salmon plate with citrus sauce.