This week on the Bradley Smoked Food Recipes Video Series Ted Reader explains how to Smoked Sesame Ginger Wasabi Salmon. If you love fish, well, even if you don’t love fish, you’re sure to love this smoked salmon recipe from Chef Ted Reader. Chef Reader walks us through how to make Smoked Sesame Ginger Wasabi Salmon that melts in your mouth. This recipes uses a hot smoke method with alder wood and cinnamon sticks. First, rub the salmon with some black pepper, then make the perfect blend of sauces, spices and brown sugar to baste your salmon. Place your prepared salmon in the Bradley smoker, then hot smoke your salmon for an hour. Half way through, baste your salmon one more time with the “special” glaze, and then remove the smoked salmon that will melt in your mouth. Watch the video, get the smoked salmon recipe and try it for yourself!
About Ted Reader
Ted was awarded two prestigious awards for his cookbook, Napoleon’s Everyday Gourmet Grilling – Best Barbecue Book by the Gourmand World Cookbook Awards and it also won the Cordon d’ Or – Gold Ribbon BBQ Cookbook Culinary Academy Award in the 2008 Awards Program. Then in 2009, Ted took home Best Barbecue Book at the Gourmand Cookbook Awards for Napoleon’s Everyday Gourmet Plank Grilling. On May 6th, 2010 Ted cooked the largest hamburger weighing in at 590lbs, a huge accomplishment for his career. And just this year, Ted won Best BBQ Book at the Gourmand Cookbook Awards for Napoleon’s Everyday Gourmet Burgers.
Things You’ll Need:
- 1 Bradley Smoker rack
- 20 Cinnamon sticks, each approximately 6 inches in length
- 1 side Fresh salmon, skin on, approximately 1 1/2 – 2 lbs
- 1/4 cup Soy sauce
- 2 tbsp Mirin
- 2 Tbsp Rice wine vinegar
- 1 tsp Sambal oelek chilli sauce
- 2 Tbsp Brown sugar
- Handful Fresh cilantro, chopped
- 2 Green onions, finely chopped
- 1 Lemon, zested and juiced
- 1 tsp Freshly grated ginger
- 1 tsp Toasted sesame seeds
- 1 tsp Black sesame seeds
- Kosher salt and freshly ground black pepper, to taste
Check out the Full Smoked Sesame Ginger Wasabi Salmon Recipe here.
Where’s the wasabi?
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