Smoked Salmon & Veggie Rice. Home delivery on a huge selection of wild salmon, seafood, supplements & more. Shipped Directly From Maine Step by step instructions on how to smoke salmon at home. This is a hot smoked salmon recipe.
In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top. Smoked Salmon is the perfect dinner on your Traeger Smoker! You can have Smoked Salmon & Veggie Rice using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Smoked Salmon & Veggie Rice
- It’s of Smoked Salmon.
- Prepare 1 1/2 cup of Rice.
- You need of Broccoli Crown.
- Prepare of Spinach.
- Prepare of Salt.
- It’s of Pepper.
- You need of Parsley Flakes.
- You need 1/2 of Avocado.
- You need of Soy Sauce.
This Traeger Smoked Salmon recipe is full of flavor and absolutely amazing. I'll teach you exactly how to smoke the perfect salmon on an electric smoker in easy to follow step-by-step instructions. This salmon recipe starts with an easy brine and ends in the BEST salmon ever!. Smoked salmon is the perfect party food — elegant and easy.
Smoked Salmon & Veggie Rice instructions
- Boil water in a pot and cook rice..
- Chop up broccoli and steam until rice is done..
- Chop up smoked salmon and mix in with broccoli and rice..
- Add salt, pepper, parsley flakes, avocado and spinach..
- Add soy sauce to taste for more flavor! :3.
Check out Food Network chefs' best renditions of an all-star dish. Smoked salmon is a popular ingredient in canapés, often combined with cream cheese and lemon juice. In New York City and Philadelphia and other cities of North America, smoked salmon is known as "nova" after the sources in Nova Scotia, and is likely to be sliced very thinly and served on bagels with cream cheese or with sliced red onion, lemon and capers. Cold smoked salmon, which is quite popular in most grocery stores is silky and translucent. It is best, when you use cold smoked salmon in cold dishes and don't cook it further. I cut the salmon into thirds or quarters for easier handling.