2 Salmon fillets, 6-8 oz, boneless, skinless
2 Tbls of Clarified butter
2 Tbls of Wood shavings for smoking
3 Cups of Colcannon Potatoes (look up from previous recipe). This is basically seasoned mashed potatoes with sautéed cabbage and spring onions.
¼ cup of Dry mustard
¼ cup of Sugar
¼ cup of Warm water
Mix all ingredients. May need more or less water to adjust consistency.
3 Tbls of Paprika
2 Tbls of Celery Seed
1 tsp of White Pepper
1 Tbls of Black Peppercorns
½ tsp of Allspice
1 Bay leaf
1 Tbls of Mustard Seed
1Tbls of Salt
2 Tbls of Brown Sugar
1 Cinnamon Stick (small)
1 Tbls of Salt
Place all spice mix ingredients in spice mill/coffee grinder/ blender or mortar and pestle until spices are ground and mixed well.
Preheat 1 sauté pan to medium heat.
Preheat another pan with lid for smoking.
Press Salmon filet in spices.
Add clarified butter to pan and saute salmon spice side down until spices are “blackened”.
Turn and cook on reverse side until salmon is mid rare.
Place smoke chips in pan for smoking.
Put salmon on grate or on inverted aluminum pie pan with holes punched in it. Place over smoking chips and cover over medium high heat for 2 minutes.
Remove from heat but leave covered for another 2-4 minutes. Check doneness.
Finish in oven if more cooking is desired. Serve on colcannon potatoes with desired vegetable (asparagus would be great) and drizzle sauce all around plate.