We have a DELICIOUS recipe to share from CJ Katz (a.k.a. the Spice Girl)
The Spice Girl’s Wet-Cured Smoked Steelhead Trout (or Salmon)
This recipe works well on the BBQ or the smoker. The key is to just barely cook the salmon.
½ cup brown sugar
¼ cup maple syrup
¼ cup kosher salt
1/8 cup balsamic vinegar
1/8 cup Be a Kitchen Hero ‘Burnt Canoe Steak Seasoning’
About 1 tbsp Be a Kitchen Hero ‘Rusty Sled Use-it-with-Everything Blend’ (I use a light sprinkle)
About 2 tbsp powdered honey, maple sugar or turbinado brown sugar (or a mixture of ½ soft brown sugar ½ granulated sugar)
2 tbsp liquid honey
2 tbsp Dijon mustard
Make the wet rub by whisking together the brown sugar, maple syrup, kosher salt, balsamic vinegar and the Burnt Canoe Steak Seasoning.
Rinse and pat dry the steelhead fillet. Spread half the paste over the flesh side of the fish. Turn the fish over and place in a rimmed pan, such as a roasting pan, not a cookie sheet. Spread the remaining paste over the skin. Let cure – SKIN SIDE UP. Cover with plastic wrap and refrigerate 1-2 hours.
Remove the fillet. Rinse the paste off both sides and gently pat dry. Let air dry uncovered for about 1 hour, until tacky.
Preheat smoker or BBQ.
Sprinkle the powdered honey or maple sugar or sugar mix over the flesh. Sprinkle lightly with Rusty Sled. Set in the smoker and smoke at 225°F until the fish is nearly finished, about 30 minutes, but times may vary depending on the fish. Sockeye salmon, for example, will be done in about 20 minutes. DO NOT TURN THE FISH!
In a glass measuring cup, gently heat the honey and mustard in the microwave for 10 seconds or so. Stir well. Once the fish has finished cooking, remove it to a serving platter. Drizzle or gently dab the mixture over the fish.
Stay spicy friends!