SPICED BRINE SALMON ON THE TRAEGAR PELLET GRILL ENJOY DAN:

SPICED BRINE SALMON ON THE TRAEGER PELLET GRILL by CHEF DAN::

Serves 4

SPICE MARINATE:

1 cup vodka

1/3-cup brown sugar

2 tablespoon seas salt

2 tablespoon mixed pickling spice (recipe to follow)

2 teaspoon crushed dill seeds

1- Cup water

1-1/2-pound fresh salmon fillets

DIRECTIONS:

1.   Place the marinate in a plastic bag, add salmon, message the bag to make sure the salmon is immersed.

2.   Refrigerate for 2-4-hours.

3.   Remove the salmon from the refrigerate and drain it.

4.   Reserve the marinate.

5.   Let fish sit uncovered for 20 minutes.

6.   Stir the marinate brine with 1 cup of water in a sauce pan and boil for 2 minutes.

7.   Set aside.

8.   Start the Tredeger grill on Smoke with the lid open for 5 minutes.

9.   Arrange the salmon, skin side down on the grill grate.

10.                Smoke for 30 minutes.

11.                Increase heat to 225 degrees F.

12.                Cook salmon for 45 minutes basting frequently.

13.                Bake until salmon flakes easily.

14.                Transfer to platter and serve.

PICKING SPICE:

2 tablespoons whole mustard seeds

1 tablespoons whole allspice berries

2 teaspoons whole coriander seeds

2 teaspoons EACH red pepper flakes and ground ginger

2 crushed bay leaves, crumbled

2 cinnamon sticks broken I half

5 whole cloves

DIRECTONS:

In a spice grinder all seeds and grind until smooth.

ENJOY DAN:                           BON-APPETITE!!