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Don Disler wins a year's membership in the National Barbecue Association for his second place winning recipe (Gourmet Wood Smoked Foods Contest) ...


16 oz. salmon filet
1 cup kosher salt
1/2 cup sugar
1/2 cup brown sugar
1 Tbs. pepper
1/2 cup maple syrup
8 Tbs. sour cream
1 cup bread crumbs
2 Tbs. Tabasco sauce
1 small shallot, fine dice

Combine salt, sugar, brown sugar, and pepper. Heavily coat both sides of the salmon filet with mixture. Wrap salmon tightly with plastic wrap and cover with aluminum foil. Hold in refrigerator overnight.

Rinse fish thoroughly. Allow to sit in a cool, dry place until skin is dry. Pour maple syrup over the salmon to coat.

Place salmon in smoker and cook at 200 until cooked through, approximately 1 1/2 to 2 hours. Remove from smoker and allow salmon to cool.

In a medium bowl, break salmon into small pieces. Add sour cream, bread crumbs, hot sauce, and shallot. Add salt and pepper to taste. Mix to combine.

Form into 8 small patties. Saute patties in a heavy pan with a little oil, over medium high heat, until brown on both sides (3 - 4 minutes per side).

Plate each serving with 2 cakes. Serve with Margarita Sauce and Garlic Aioli. Garnish with Cilantro.

Margarita Sauce

1/2 cup tequila
2 Tbs. lime juice
1 Tbs. onion, minced
1 tsp. garlic
1 Tbs. cilantro
� cup heavy cream
1 stick butter softened

Combine tequila, lime juice, onion, garlic and cilantro in a skillet and bring to boil. Add cream and simmer for a couple minutes. Add butter and remove from heat. Stir until sauce is smooth. Add salt and pepper to taste.

Garlic Aioli

1 head garlic
1 egg
1 Tbs. lemon juice
1/2 cup olive oil
Cayenne pepper

Slice off top of garlic head to expose cloves. Drizzle cloves with olive oil and sprinkle with salt. Wrap in foil and bake at 350 for 1 hour or until cloves are soft. Combine garlic, egg, lemon juice, and cayenne pepper in a blender. Turn on blender and drizzle in oil to form a mayo consistency. Add salt and pepper to taste.
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