Thursday, July 15, 2010
Brined Sockeye Salmon with Orzo and Roasted Baby Carrots
I wasn't going to post tonight, but had to share just this photo of this beautiful salmon. I put the salmon in a simple brine yesterday made of water, brown sugar, kosher salt and black pepper. I was expecting to slow smoke it today, but our day got away from me, and so a quick meeting with the barbecue was all that was accomplished. The special something here is brushing it with honey while (normally smoking) grilling. The sweetness of the honey and the nice glaze it creates offsets the saltiness of the brine. The consistency of the salmon is changed to a firmer and yet tender fish. And as an added tasty bite, Chris left the skin of the salmon on the grill to make a crispy chip.