We get quite a bit of seafood here in Florida and I have used this brine on Grouper and Mahi Mahi.  However, there is nothing quite like the flavor of smoked salmon.  I smoke it in my Big Green Egg using charcoal and two chunks of Alligator Juniper [props to my friend, Eddie in Arizona].    Brining will take from six to twelve hours, depending on the thickness of the salmon. Salmon over one inch thick should brine for eight to twelve hours. For thinner salmon, six to eight hours is fine.

Ingredients:

• 2 pounds salmon filets
• 1 quart water
• 8 oz soy sauce
• ¾ cup brown sugar
• ½ cup honey
• 1 large clove garlic crushed
• ¼ cup salt
• ¼ cup old bay
• 1 tsp pepper 

Method: 

Family dinners are really important to me. I grew up in a large family who tried to dine together every night. Even though we have track, band, work, and various activities having to do with teens, we try to have some meals together. Weekends are better for this than during the week, so I try to make something the whole family enjoys. Salmon Croquettes with Tortellini Alfredo is one we all like. I throw in a side of peas to round it out.

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This recipe comes to us courtesy of Salads of the Sea, the nation’s best selling refrigerated seafood dip company.

Seafood Cheese Baby Burgers

• 1 lb. ground beef
• 1 8-oz. container Salads of the Sea® Seafood Cheese Spread
• 8 mini hamburger buns
• Sliced tomato
• Sliced onion
• Lettuce or baby greens
• 8 slices cheddar cheese

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This is a fun, albeit somewhat work-intensive dish to make for people who love garlic and who don’t mind reeking. “Mojo de Ajo” is a fairly common term in Mexican cooking and I have noticed that there are a lot of different preparations. This one includes tomatoes; some other mojos de ajo don’t.

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