Merry Graham
Steps
- Soak cedar plank in water for 30 minutes.
- Combine brown sugar, oil, cayenne, jalapeno, salt, pepper. Brush over salmon. Marinate for 1 hour before cooking.
- Heat pellet grill to 400F using Bear Mountain Maple Bourbon Pecan pellets.
- Grill planks for a few minutes. Place salmon on planks, close the grill, and smoke for 20 minutes or to 120F. Remove and let it rest for 10 minutes.
- Flake salmon with fork. Save 1 cup for garnish and the remaining for stirring into the chowder.
- In Dutch oven or 12-inch cast iron skillet, lightly char the corn in oil for 7 minutes. Add onions, celery, jalapeno and garlic. Cook for 5 minutes.
- Add butter to corn mixture, and stir in flour, salt, and pepper. Cook for 3-5 minutes. Add the broth, bring to boil, immediately reduce heat.
- Add half and half, cook 5 minutes. Add flaked salmon, simmer 10 minutes, then add sherry.
- To serve, top chowder with reserved salmon and wonton strips. Garnish with cilantro microgreens.
Ingredients:
- 1 Cedar plank – soaked
- 1 large filet of Salmon – skin on
- ¼ Cup Brown sugar
- 1 Jalapeno – chopped
- 1 TBSP Avocado or Canola oil
- 1 Tsp Cayenne
- 1 Tsp Sea salt and pepper
For Chowder:
- 1 Cup Onion – chopped
- ½ Cup Celery – chopped
- 2 TBSP Jalapeno – chopped
- 1 TBSP Garlic – chopped
- 2 Cups Corn (3 ears of corn)
- 3 Cups Fish stock
- 2 TBSP Avocado oil – divided
- 2 TBSP Butter
- ¼ Cup Flour
- ½ Tsp Sea salt
- ½ Tsp Pepper
- ½ Cup Half and Half
- 1 TBSP Sherry wine
- Cilantro Micro-greens (Garnish)
- 8 Wonton wrappers – cut into strips
- 1 Cup Avocado oil – for frying
- Bear Mountain 100% Natural Maple Bourbon Pecan Premium BBQ Wood Pellets
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