warm smoked salmon ... and bike riding on sanibel island
As a foodie, I always bring back ideas from our favorite dishes while away into our daily meal plans. This time, I wanted to feature this amazing warm smoked salmon that we had while on Sanibel Island, Florida. It was dinner at Timber's Restaurant and Fish Market. The seafood was fresh and deliciously prepared. The star that night was their Squaw Candy Smoked Salman appetizer. It was to die for.
We were able to recreat it after coming home. Without a smoker, Mr. worked hard at creating a smoky environment for the salmon so we can smoke it on a charcoal grill in the park. Yeah. In the park! Check out his home made gadget!!
The salmon was marinated overnight in lemon juice, salt, brown sugar and black peppercorn. The fillets were then placed on top of the "rack" Mr. created and covered in foil. We placed the covered container on the cool side of the grill for about 45 minutes. The cool side had a thin layer of charcoal that kept it warm and smoky but not too hot. The container was moved to the warm side for about 20 minutes before we left. The result was amazing.
Moist, tender, sweet, salty and smoky. It can be served as an entree. But it is just as divine with crackers; perfect for a snack.
Sanibel Island was recommended to me by a friend on Instagram. Wanderer by nature, I often find myself antsy after a couple of months of staying put. It was time to move again and I decided to take up her recommendation for some shelling at Sanibel. Finally we arrived after driving some 140 miles and paid extra to stay next to the beach. We enjoyed a delicious dinner at Timber's Restaurant and Fish Market before dozing off soundly in rhythm with the crashing waves against the beach.
Beyond ecstatic, I woke up the next day before dawn, ready with a bucket and shovel. I had dreamed of swimming in shells every night since learning about the abundance of them deposited from the Gulf on Sanibel and Captival Barrier Islands. Ponderous ark, dusty cone, fighting conch here I come!! I was not alone at dawn. Dozens had been combing through the beach already with flash lights. But there were still plenty left and my bucket was filling up quickly.
Our day continued with a leisure bike ride along a nice wide path that meandered through the entire island. We stopped at the lighthouse for some photos and then for a cuppas at a cafe. We even found Mr's favorite golden kiwi at Bailey's General Store which was filled with fresh foods and yummy snacks.
We drove to Captiva Island via the Blind Pass Bridge in the afternoon. It turned out to be intensely foggy for some reason. We were not able to catch any sunset at all. But the fog created a certain mystery to the waterfront scene and made us wanting for more as another memorable day came to an end.
We were able to recreat it after coming home. Without a smoker, Mr. worked hard at creating a smoky environment for the salmon so we can smoke it on a charcoal grill in the park. Yeah. In the park! Check out his home made gadget!!
The salmon was marinated overnight in lemon juice, salt, brown sugar and black peppercorn. The fillets were then placed on top of the "rack" Mr. created and covered in foil. We placed the covered container on the cool side of the grill for about 45 minutes. The cool side had a thin layer of charcoal that kept it warm and smoky but not too hot. The container was moved to the warm side for about 20 minutes before we left. The result was amazing.
Moist, tender, sweet, salty and smoky. It can be served as an entree. But it is just as divine with crackers; perfect for a snack.
Sanibel Island was recommended to me by a friend on Instagram. Wanderer by nature, I often find myself antsy after a couple of months of staying put. It was time to move again and I decided to take up her recommendation for some shelling at Sanibel. Finally we arrived after driving some 140 miles and paid extra to stay next to the beach. We enjoyed a delicious dinner at Timber's Restaurant and Fish Market before dozing off soundly in rhythm with the crashing waves against the beach.
Beyond ecstatic, I woke up the next day before dawn, ready with a bucket and shovel. I had dreamed of swimming in shells every night since learning about the abundance of them deposited from the Gulf on Sanibel and Captival Barrier Islands. Ponderous ark, dusty cone, fighting conch here I come!! I was not alone at dawn. Dozens had been combing through the beach already with flash lights. But there were still plenty left and my bucket was filling up quickly.
Our day continued with a leisure bike ride along a nice wide path that meandered through the entire island. We stopped at the lighthouse for some photos and then for a cuppas at a cafe. We even found Mr's favorite golden kiwi at Bailey's General Store which was filled with fresh foods and yummy snacks.
We drove to Captiva Island via the Blind Pass Bridge in the afternoon. It turned out to be intensely foggy for some reason. We were not able to catch any sunset at all. But the fog created a certain mystery to the waterfront scene and made us wanting for more as another memorable day came to an end.
After your photos, here and on IG, and after reading about your adventure in Sanibel, I feel 'I want to go there!!!!'
ReplyDeleteps.: I'm going to give this recipe to my husband/cook, it looks and sounds delicious!!!!
As with everything else Regina, don't ever have too great an expectation. We spent about 2 days there and felt it was just the right amount of time. My husband did a good job "warm smoking" the salmon the first 2 times. Then he overdid it and burnt the salmon twice after that. My husband really has no patience - ugh ...
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