I’m happy to share one of my husband’s specialties: Smoked Salmon. After we enjoyed my uncle Bobby’s homemade smoked salmon so much, I gave my husband what we call a “Bobby grill” for his birthday. The Bobby grill is actually a Portable Kitchen Cast-Aluminum Grill and Smoker (Amazon link) but in my family, everything gets named and claimed!
This post was sponsored by Whole Foods La Jolla, who generously provided all the ingredients for this Smoked Salmon recipe and the following “latkes and lox.” Papa Bird points out that this recipe makes a “hot-smoked” salmon, even though it uses indirect heat. True lox is made with a cold-smoking process.
Although I usually seek out wild salmon, I found myself gravitating to the fresher-looking farmed salmon at Whole Foods. The woman at the counter explained that all of the wild salmon was previously frozen, as the Alaskan season has ended. The farmed salmon was fresh and had never been frozen. Usually I avoid farmed salmon as a big “no no,” but again I was educated. The Monterey Bay Aquarium’s Seafood Watch (my go-to source of info) writes: “Most farmed salmon is on the “Avoid” list due to concerns such as the use of antibiotics important to human health and the potential for parasite and disease transfer to wild salmon populations. The Marine Stewardship Council certifies some salmon fisheries as sustainable.” Whole Foods lists which fish meets Marine Stewardship Council criteria. Their salmon farmers use recirculating aquaculture systems, which is a “Best Choice” for consumers. It is also a more affordable choice!
Remove the skin the salmon and remove any bones. Rinse the salmon in cold water and blot dry. Place the salmon in a baking dish and pour the rum over it, covering completely. Let sit for 30 minutes in the fridge. Then drain the salmon and blot dry.
Mix the brown sugar, salt and pepper in a small bowl. Spread one third of the mixture in a clean baking dish. Lay the salmon on top and sprinkle the rest of the cure on top, patting it into the fish. Let cure in the fridge for 4 hours.
Set up grill for indirect cooking. The coals should be off to one side and the fish will go over to the other side. Place 4 cups of wood chips in a pan of water to presoak. Place a drip pan under where the fish will go, and preheat grill to 325*.
Rinse off the cure off the salmon with cold water and blot dry. Rub honey into the salmon on both sides. Toss 2 cups of wood chips on the coals. Brush and oil the grill grate. Place the salmon on the opposite side as the coals, and over the drip pan. Toss 2 more cups of wood chips on the coals and cover the grill. Smoke the fish until cooked through, about 20 minutes. The fish should feel firm and break into clean flakes.
Transfer to a rack to cool. Serve warm, room temperature or cool. Keeps in the refrigerator for 3-5 days.
Papa Bird notes that salmon fillets work better than steaks. He prefers thinner fillets over thick, meaty ones. More surface area to come into contact with the cure and the smoke.
Click on any image in this gallery for step by step photos on how to make smoked salmon at home.
Papa Bird likes to use a mezza luna knife to remove the skin from the salmon. The kind people at the Whole Foods fish counter would be willing to do this for you, too.
Pour dark rum over the salmon and soak for 30 minutes.
Mix brown sugar, kosher salt and pepper to make a cure for the salmon.
Thank you Whole Foods La Jolla for the ingredients!
Bury the salmon in the cure and refrigerate for 4 hours. Rinse off well, so it won’t be too salty.
Enjoy with cream cheese and flatbread, or with latkes and creme fraiche, as in my next post!
Fresh Vietnamese Spring Rolls, or gỏi cuốn, are also called salad rolls or summer rolls. They are light and refreshing, and much healthier than fried spring rolls. Over ten years ago my friend, Quentin, invited me over to dinner at his mother’s house. She is originally from Vietnam* and put out a spread of delicious ingredients for us to roll our own fresh spring rolls. I’ve never forgotten it. (*Similar to how I’ve learned a lot of Mexican sweets living in San Diego, we also benefit from a large Vietnamese population here.)
You can’t get more straightforward instructions than the back of the packaging!
Here are my suggested fillings, feel free to only use what you like and to get creative:
Grilled Shrimp, Leftover Chicken, Steak or Tofu
Fresh Herbs including Thai Basil, Mint, Cilantro , Scallions and Lemon Basil (use a LOT of herbs)
Cooked Rice Vermicelli or Raw Zucchini Noodles
Bean and Pea Sprouts and other raw veggies
Dipping Sauces for Salad Rolls:
The most common is a peanut sauce, easy recipe follows.
Another traditional is called nước mắm pha, which is a clear, sweet and sour with a little fish sauce. A girl I once worked with gave me her mom’s recipe, I’ll have to hunt around and see if I still have it.
That’s it! Warm in a sauce pan over low heat to mix easier. You can add a little water to thin, if needed.
True story: When I first made these rolls at home, I went to a Vietnamese market in search of peanut dipping sauce. I asked the young man stocking where it was. He didn’t think they had it and asked his grandmother. She laughed and (with her grandson translating) explained they always made it. She swore all you needed was these two ingredients. I usually can’t restrain myself from throwing in a little sriracha and nước mắm, but try it as is!
The best prices are in Asian markets. These ingredients are pretty common, so you can usually find them on the “ethnic” aisle of big grocery stores. If you can’t find them easily, I’ve included some affiliate links to Amazon. Have fun and let me know if you have any questions!
Last weekend we celebrated Papa Bird’s birthday with a fun family day at Suzie’s Farm. They held their annual “Strawberry Jam” last Saturday and we all had so much fun, picking strawberries and eating yummy food. Little Bird loved apple picking as a tot and felt right at home with the plants and chickens.
We started off picking organic strawberries. Every plant was filled with the most perfectly beautiful, sweet and flavorful berries. (At home, Little Bird tends to pick all of our strawberries while they are still green and small.) I did get some temporary hives from stinging nettles, but they went away.
Next I sampled strawberry chutney, drank a strawberry and basil kombucha, and made green strawberry pickles with Austin from the San Diego Fermenter’s Club. Little Bird loves them. They are mild, slightly crunchy and have a hint of strawberry flavor. You can find the recipe for Green Strawberry Pickles here.
green strawberry pickles
After all that hard work, I was ready for a grass fed burger made with strawberry jam, and a beet and quinoa salad from Green Truck. The cold and windy weather discouraged our plans for eating ice cream from our friends’ Calexico Creamery, but we took home a pint of (what else?) Fresa and a pint of Mexican Cocoa. Little Bird and I hid out from the wind in a teepee and she gathered twigs and sticks to build a play fire.
Check back tomorrow and I will share the best recipe for strawberry jam! It has hardly any sugar in it and no pectin. The only other ingredient is a lemon…
Some big news here! We made our first Baby Birds Farm video! Mama Bird, Baby Bird, and Little Bird all decided we liked our new carrier from Ergobaby and decided to give the world a preview and do an Ergobaby 360 video review. The Ergo 360 won’t be for sale until next month (mid April 2014), but you can still peruse the specs by clicking here.
In the meantime, here is our video!
Many thanks to Papa Bird for making the video for us. Baby Bird thought it was fun.
Disclaimer (and also an announcement): As I mentioned in my last post, I received the Ergobaby 360 and a wrap from Ergobaby free of charge. The review was my idea, however, and all opinions are my own. Since meeting with Christina from Ergo at the Baby Blogger Boot Camp, and trying out several of their products, I have decided to become an affiliate. This means if you click through an Ergobaby ad or link on my site and go on to purchase anything I will receive a small percentage. (Your price doesn’t go up, and you buy directly from the makers.) I am very picky about what I chose to promote and wouldn’t share anything I wouldn’t buy myself.
Hi! I started Baby Birds Farm after the birth of my first daughter. I started sharing seasonal recipes featuring produce from our garden, eggs from our chicken, and homemade cheeses from our goat milk co-op. Fast forward a few years, another daughter, another business, and now we are just surviving and enjoying our busy life and food as much as we can. Join our journey of good food, farm-to-table restaurants in San Diego and healthy living!
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My Day Job
Abigail Burd, Licensed Clinical Social Worker and Psychotherapist, provides women's mental health in San Diego, CA. Specialities include managing anxiety and depression during pregnancy, postpartum and parenting. Learn more about my practice, Burd Psychotherapy, in Clairemont (San Diego) at www.burdtherapy.com.