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BITE ME! the MAN cooking show

Episode 101 - Salmon a la Quickie
In our premiere episode, DJ Joel shows you a smoked salmon recipe that's easy to make, yet ranks high on the "impress the honeys" scale. (It'll also impress the hell out of your mom if you bring it to your next family holiday shindig.)

 

 
       

DJ Joel's Salmon a la Quickie

2 1/2 pounds skinless salmon filet
1 cup soy sauce
3 cups brown sugar
3 tablespoons liquid smoke
1 bunch Italian flatleaf parsley
1 quart mayonnaise
1 bunch fresh baby dill
1/2 lemon
1/2 teaspoon white vinegar
1 shallot
1 clove of garlic
1 bag of bagel chips or a box of crackers

Rinse and pat dry the salmon, then slice it into pieces about 2 1/2 inches wide. Put the sliced salmon into a gallon-size ziplock bag (a large bowl will work, also).

Prepare the marinade by mixing the soy sauce and liquid smoke into the brown sugar. The consistency of the mixture will be thick. Pour the marinade into the bag with the salmon, seal it and mix it around so that the salmon and marinade are evenly distributed. Throw it in the refrigerator for 3 hours.

While the salmon is marinading, prepare the dipping sauce. Chop up the baby dill, garlic and shallot and mix into the mayonnaise. For the dill, use the leaves while discarding most of the stems. Add the vinegar and juice from half of a lemon while still mixing, then place the dipping sauce into the refrigerator.

Once the salmon is finished marinading, preheat your toaster oven to 425 degrees and place the salmon pieces side-by-side on the toaster oven's baking sheet. Cook for 15 minutes.

When the salmon is cooked, arrange the pieces on a plate then dress it with chopped Italian parsley and a few lemon slices. Serve with the dipping sauce as well as crackers or bagel chips.

NOTE: This recipe, as written, makes enough to feed a family. If you are cooking only for two people, cut the ingredients in half.