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1
Whisk the brine ingredients together.
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2
Marinate the salmon filets overnight in smoked salmon brine.
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3
Remove salmon filets from brine.
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4
Rinse lightly in cold water, pat dry.
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5
Put filets in smoker.
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6
Cold smoke fish in smoker over indirect heat to avoid cooking until smoke flavor is evident (1 to 2 hours).
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7
Be sure fish remains cool to the touch.
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8
This process will put flavor into the fish without cooking the flesh.
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9
Do not smoke fish too hot as it will still be put on the grill to finish the cooking process.
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10
Reserve fish in refrigerator until ready to grill.
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11
Preheat a grill to hot.
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12
For the Corn Salsa: Thaw corn kernels and drain.
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13
Dice all ingredients to size of corn kernels.
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14
Toss the ingredients for the corn salsa together, seasoning with the spices to taste.
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15
Serve at room temperature.
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16
For the Chile Dumplings: In a food processor, mix all ingredients except panko and egg whites.
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17
Place into large bowl, then fold in panko.
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18
Slowly fold in egg whites in 2 separate actions.
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19
Make sure to fold and not stir or whip.
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20
Set up steamer on stovetop, bring water to a simmer.
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21
Scoop 12 (2-ounce) portions of dumpling mix into steamer.
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22
Cover and cook 8 to 10 minutes.
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23
While dumplings are steaming place salmon on grill to desired doneness (5 minutes per side per inch of thickness).
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24
For the Cilantro Citrus Sauce: Mix cilantro, zests, juices, shallots and garlic.
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25
Saute the cilantro mix, deglaze with wine, and reduce.
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26
Add butter adjust with salt and pepper.
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27
Place 3 dumplings on each plate.
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28
Spoon corn salsa between dumplings.
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29
Place grilled salmon atop dumplings.
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30
Drizzle salmon and plate with citrus sauce.
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31
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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32
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
