Blackened Saskatchewan Salmon
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• ---
Ingredients
• 1 half salmon
• 4 tbsp sweet mustard
• 5 tbsp Saskatchewan Rub
(Finished product of
Traeger or homemade
from 1 teaspoon salt,
1 tsp pepper, 1 tsp garlic powder,
1 teaspoon black garlic powder,
½ tsp citric acid,
1 teaspoon ground caraway,
1 teaspoon fermented pepper,
1 tsp green sea salt)
• 4 bagels
• 1 pack of cream cheese
• 1 cucumber
• 1 bunch of chives
You can find out more about fish in our special on the topic.
preparation
➊ Wash and dry the salmon half. Spread with the sweet mustard and season with the Sasketchewan rub. (Caution: the more rub you use, the spicier the fish will be!)
➋ Place the salmon in the grill preheated to 160 °C and cook for 20-30 minutes until it has reached a core temperature of 60 °C. Place the bagels in the grill about 8-10 minutes before the end of the cooking time.
➌ Using two forks, pull the salmon half and mix carefully so that the seasoning is evenly distributed. Cut the bagels open and spread cream cheese on the bottom.
➍ Top with salmon and decorate with cucumber slices and chives. Place the lid on and serve immediately.
R ecipe by Markus Mack
Markus Mack has specialized in grilling and smoking with the Traeger pellet smoker for five years and feels at home in the culinary world of the southern states of America. It is good, honest cuisine, cooked with passion and love - and Markus wants to implement this style in the Lucky Rooster (link) .
Recipe from FIRE&FOOD issue 04/2020
