Bobby Flay Smoked Salmon Recipes

Steps:

• For the smoked salmon: Mix the kosher salt, brown sugar, granulated sugar and peppercorns in a medium bowl. Cut a piece of extra-wide aluminum foil a little longer than the length of the salmon. Place an equally long piece of plastic wrap on top of the foil. Sprinkle one-third of the salt rub onto the plastic. Lay one side of the salmon skin-side down onto the rub. Sprinkle another third of the rub onto the flesh of the salmon. Place the second side of the salmon flesh-side down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold the plastic over the salmon to cover, and then close the edges of the foil together and crimp tightly around the salmon. The salmon should be folded in half and wrapped.
• Place the wrapped salmon on a baking sheet and top with another baking sheet. Weigh the top pan down with a brick or two. Refrigerate the salmon for 12 hours. Flip the salmon over and refrigerate for another 12 hours. Some juice will leak out during the refrigeration process, so make sure there's a place for the runoff to gather.
• Unwrap the salmon and rinse off the salt rub with cold water. Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the salmon is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
• Preheat the smoker. Smoke the salmon over the smoldering alder wood chips until the thickest part of the salmon registers 150 degrees, about 30 minutes. Keep the temperature inside the smoker between 190 and 200 degrees F. Serve the salmon immediately, or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
• Meanwhile, for the pizza dough: Place the warm water and yeast in a large bowl. When the yeast dissolves, let the water stand about 5 minutes. Stir in 3 cups of the flour and the fine salt until smooth. Stir in an additional 2 cups of the flour and continue adding flour (up to 1/2 cup) 1 tablespoon at a time, until the dough comes away from the bowl but is still sticky.
• Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands. Slap the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself using a bench scraper or a wide knife to help scrape dough from surface. Repeat the process until the dough is easier to handle, about 10 times. Finish kneading until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes.
• Lightly oil a bowl with olive oil. Shape the dough into 2 balls and transfer to the bowl. Turn to coat the dough. Cover the bowl with plastic wrap and let it rise in a warm place until the dough doubles in volume, about 3 hours. The dough is done when you press it with your finger and an indent remains.
• Gently remove the dough from the bowl. Roll each dough half into a ball and place on a lightly-floured baking sheet. Brush the dough balls lightly with olive oil. Cover the baking sheet lightly with plastic wrap and set aside for 15 minutes.
• Prepare charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half with no coals.
• Stretch and shape each piece of dough into a 10-inch-round on a flat surface. Brush the tops of each round with canola oil and sprinkle with salt and pepper. Place the rounds on the grilling stones and cook until the bottoms are lightly golden brown, 2 to 3 minutes. Brush the tops of the rounds with oil, flip and cook until the bottoms are lightly golden brown, 2 to 3 minutes.
• For the assembly: Whisk the creme fraiche, chopped herbs, zest together and sprinkle with salt and pepper. Spread the creme fraiche mixture on top of each cooked dough round. Flake some of the smoked salmon and place on top of the creme fraiche mixture. Top with the capers and onions. Garnish with whole herbs. Serve immediately.

Steps:

• Whisk the eggs together until smooth and season with salt and pepper. Melt 1/4 cup butter in a large nonstick saute pan over medium heat until it begins to shimmer. Add the eggs and slowly cook over low heat until soft mounds have just formed. Stir in about three-quarters of the salmon and all of the green onions. Give the mixture one last fold and then remove from the heat. Spoon the mixture onto a serving platter and garnish with the remaining salmon.
• Stir together the goat cheese, remaining butter and the honey, and season with salt and pepper. Spread over the warm toast and serve with the eggs, or spoon the eggs on top of the toast.

Steps:

• For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
• For the lemon creme fraiche: Whisk together the creme fraiche, lemon zest and juice and some salt and pepper in a small bowl. Set aside.
• For the herbed ricotta and topping: Put the ricotta, chives, dill, parsley, lemon zest and some salt and pepper in a medium bowl and work together with a fork.
• Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
• Lay 8 crepes on a flat surface. Smear about 1/4 cup herbed ricotta in a wide strip down the center of each. Top with 2 or 3 slices of salmon, then gather the sides of each crepe around the filling, leaving most of the filling exposed. Scatter some onion slices and capers over the filling, then drizzle some lemon creme fraiche on top. Scatter some dill fronds on top and serve.

Steps:

• For the croutons: Preheat the oven to 350 degrees F. Put the bagel pieces in a large bowl, drizzle with the olive oil, and toss to coat. Add the poppy seeds, sesame seeds and some salt; toss again. Spread the bagel pieces out in a single layer on a baking sheet and bake until light golden brown and crispy, 8 to 10 minutes.
• For the vinaigrette: Put the lemon zest and juice, dill, capers, mustard, and some salt and pepper in a medium bowl; whisk to combine. Slowly whisk in the olive oil to make a thick creamy dressing. Taste, and season with salt and pepper.
• For the salad: Put the croutons, smoked salmon and cream cheese in a large bowl, and then mound the spinach, fennel, cucumber and red onion on top. Spoon some of the vinaigrette around the side of the bowl and toss gently to coat the salad with dressing. Spoon the remaining vinaigrette nicely on individual serving plates and gently mound some salad on top. Serve immediately.

Steps:

• Preheat a grill pan over high heat. Brush the bread with canola oil, salt and pepper. Grill the bread until slightly charred on each side, about 30 seconds per side. Remove the bread to a cutting board and drizzle with olive oil and season with salt and pepper. Combine honey and mustard in a small bowl.
• Schmear the bread with honey mustard and put sliced tomato on each slice of bread. Drizzle with honey mustard and top with a few slices of smoked salmon. Add another drizzle of honey mustard and top with black pepper and a sprig of dill. Whisk together a few tablespoons of lemon juice and a few tablespoons of the extra-virgin olive oil and drizzle over the tops. Garnish with dill fronds.
• Per Serving (based on a 4-serving yield): Calories 521; Total Fat 16 grams; Saturated Fat 2 grams; Protein 20 grams; Total Carbohydrate 75 grams; Sugar: 23 grams; Fiber 7 grams; Cholesterol 13 milligrams; Sodium 1325 milligrams

Steps:

• Slice 1 loaf seven-grain bread 1/4 inch thick; cut each slice into thirds. Toast the bread on a grill pan over high heat, then transfer to a cutting board, drizzle with olive oil and season with salt and pepper. Top each piece with a slice of tomato, then spread with honey mustard. Top with smoked salmon and more mustard; sprinkle with pepper and fresh dill.

Steps:

• For the vinaigrette: place vinegar, lemon juice, shallot, dill, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Transfer the vinaigrette to a bowl or squeeze bottle.
• For the hash: Bring 4 cups of water to a simmer in a medium saute pan, add the salmon and poach until just cooked through, about 8 minutes. Remove the salmon, flake with a fork and transfer the mixture to medium bowl. Add the roasted pepper, potatoes, horseradish, salt and pepper and dill and gently mix until combined.
• Heat the olive oil in a large, nonstick saute pan over high heat. Add the hash mixture and cook, stirring occasionally until golden brown and crisp all over. Divide the hash among 4 plates and top each with a poached egg and a tablespoon of salmon caviar. Drizzle with the dill vinaigrette. Garnish with fresh dill.

Steps:

• In a medium bowl, mix together the salt, granulated sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish on the work surface and top with an equally long layer of plastic wrap. Lay 1 half of the salmon, skin-side down, on the plastic wrap. Sprinkle the rub onto the flesh of the salmon. Place the second half of the salmon, flesh-side down, on top the first half. Fold the plastic over to cover, and then close the foil edges together and crimp tightly around the fish.
• Place the wrapped fish onto a sheet pan and top with another sheet pan. Weigh down with a brick or 2 and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.
• Unwrap the fish and rinse off the cure mixture with cold water. Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
• Prepare a smoker with alderwood chips. Smoke the salmon over the smoldering chips, keeping the temperature inside the smoker at about 200 degrees F, until the thickest part of the fish registers 150 degrees F, about 1 hour. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
• Place the salmon on a platter. Drizzle with some of the reserved Apple Cider Vinaigrette, and top with the Salad of Apple, Dried Cherries, Hazelnuts and Greens. Serve.
• Whisk together the vinegar, honey, mustard and salt and pepper, to taste, in a large bowl. Slowly whisk in the oil until emulsified. Reserve some to drizzle over the fish. Add the greens, apples, cherries and hazelnuts to the remaining vinaigrette and toss to combine. Season with salt and pepper.

Steps:

• Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry.
• Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides.
• Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl.
• Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.
• Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Place fillets skin side down, and grill 3-4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer.
• Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.

Steps:

• In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic.
• Add the shrimp and toss to coat in the spices.
• Heat 1/4 cup of the oil in 2 large skillets until shimmering.
• Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
• Add half of the butter and scallions to each skillet and swirl them inches Transfer the shrimp to a platter and serve.