Home-Smoked Salmon Fillets
Ingredients
1 quart water
1 cup (packed) brown sugar
1 cup sugar
1/4 cup salt
Salmon fillets with skin
3 cups (or more) wood smoke chips (chose your desired flavor such as Alder, maple or pecan), soaked in water 30 minutes, drained
Directions
Stir first 4 ingredients in large bowl until both sugars dissolve. Add salmon, skin side up, to brine, pressing to submerge. Cover and refrigerate overnight. Remove salmon from brine; discard brine. Rinse salmon under cold water. Place salmon, skin side down, on rack. Let stand until top is dry to touch (do not pat dry), about 1 hour.
To smoke using stove top and oven:
Heat oven and then turn heat down to low. Place salmon skin side down on wire rack and tent with foil on top. Heat cast iron skillet on high and toast chips until they begin to smolder and smoke, about 5 minutes. Place salmon on top rack of oven with smoking chips on rack directly underneath. Allow to smoke for 15-20 minutes and reheat chips in cast iron skillet on stove top. Allow to smoke for 15 minutes more. Check your salmon if it has a firm temperature and glaze then it is ready, if not reheat chips again and smoke for 15-20 minutes more. (A tail piece will take about 30-40 minutes, a thicker piece will take about 45-55).
To smoke using BBQ
Prepare barbecue (medium-low heat). Using 2 layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides. Place 3 cups smoke chips on foil rectangle. Set atop coals 5 minutes before grilling salmon. Position barbecue rack at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
Using 3 layers of foil, make another 12 x 10-inch foil rectangle with 1-inch-high sides. Using skewer, pierce 6 holes evenly over bottom of rectangle. Arrange salmon, skin side down, on rectangle. Place salmon on foil on grill. Cover; cook until salmon is firm to touch and glaze forms over salmon, adding more smoke chips to barbecue if necessary, 30 minutes to 1 hour, depending on heat of grill.
Serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
Wild Mushroom Risotto
Ingredients
6 1/2 cups chicken stock
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
1/4 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
1/3 cup finely chopped shallots (about 2)
1 1/2 cups Arborio rice* (10 oz)
1/2 to 1 teaspoon white truffle oil* (optional)
1 1/2 oz finely grated Parmigiano-Reggiano or other cheese of your choice (3/4 cup)
1 teaspoon chopped fresh chives
Directions
Bring stock to a simmer in a 4-quart pot and keep at a bare simmer.
Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
Ladle in 1 cup simmering stock and cook at a strong simmer, stirring with a heat proof rubber spatula, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save any leftover stock for another use.)
Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with stock.
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