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Mike's Smoked Salmon On Onion Bagles
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A picture of Mike's Smoked Salmon On Onion Bagles.

Mike's Smoked Salmon On Onion Bagles

MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

Directions and photos are bought to you by four seven year old culinary students! Excellent work kiddos!

Directions and photos are bought to you by four seven year old culinary students! Excellent work kiddos!

Read more

Mike's Smoked Salmon On Onion Bagles

MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

Directions and photos are bought to you by four seven year old culinary students! Excellent work kiddos!

Directions and photos are bought to you by four seven year old culinary students! Excellent work kiddos!

Read more
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Ingredients

8 servings
  • ● For The Smoked Salmon
  • 2 PoundsFresh Salmon
  • 1 CupBrown Sugar
  • 2 tbspCracked Black Pepper
  • 1 tbspLemon Pepper
  • 1 tbspKosher Salt
  • 1 tbspDried Dill
  • ● For The Serving Options
  • Assorted Bagels
  • Flatbread [for wraps]
  • Assorted Cream Cheese
  • LeavesSpinach
  • Lemon Wedges
  • Tatziki Sauce
  • Avacados
  • Chives
  • Eggs
  • Crostinies
  • Crackers
  • Cucumbers
  • Sprouts
  • Tomatoes
  • Lettuce
  • Arugula
  • Cilantro
  • Parsley
  • Shallots
  • Red Onions
  • Capers
  • Fresh Dill
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Steps

  1. 1

    Check for any bones. Rinse fillets well under cold water.

    A picture of step 1 of Mike's Smoked Salmon On Onion Bagles.
  2. 2

    Mix your dry rub.

    A picture of step 2 of Mike's Smoked Salmon On Onion Bagles.
  3. 3

    Press dry rub firmly on your fillets. Coat the top bottom and sides generously. Wrap your fillets tightly in plastic wrap. Weigh fillets down with whatever you can find. Canned goods etc. Refrigerate for 2 to 3hours. Pull from fridge and drain/discard any fluids.

    A picture of step 3 of Mike's Smoked Salmon On Onion Bagles.
  4. 4

    Use your choice of wood chips. I prefer Hickory for salmon.

    A picture of step 4 of Mike's Smoked Salmon On Onion Bagles.
  5. 5

    Bring smoker up to between 200° & 225°. Spray rack with a non stick spray. Place fillets skin side down. Cover and smoke for 60 to 90 minutes - depending upon the thickness of your fillets.

    A picture of step 5 of Mike's Smoked Salmon On Onion Bagles.
  6. 6

    Fully smoked salmon pictured. The internal temperature should be 140° at its thickest part.

    A picture of step 6 of Mike's Smoked Salmon On Onion Bagles.
  7. 7

    Allow salmon to dry. Allow fillets to set for one hour refrigerated the bias [angle] and serve with items of your choosing. See ideas above.

    A picture of step 7 of Mike's Smoked Salmon On Onion Bagles.
  8. 8

    A picture of step 8 of Mike's Smoked Salmon On Onion Bagles.
  9. 9

    Enjoy!

    A picture of step 9 of Mike's Smoked Salmon On Onion Bagles.
  10. 10

    A picture of step 10 of Mike's Smoked Salmon On Onion Bagles.
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MMOBRIEN
MMOBRIEN @cook_2891564
on March 29, 2017 20:08
ALBUQUERQUE, NEW MEXICO
I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!
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Keywords

Bagel Smoke Salmon Lettuce Lemon Red Onion Shallot Chive Sprout Cucumber Cilantro Cream Cheese Salmon Pepper Egg Cheera Avocado Arugula Tomato

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