Skagway, Alaska

Get a taste of Alaska with this month's TASTEscape destination guide produced in partnership with Great British Chefs. In Alaska you will of course find spectacular wildlife and epic landscapes, but you will also experience its unique food culture. Maybe it will inspire you to try our recipe?

Recipe: Salmon Jerky

Great British Chef Rosana McPhee explores the flavours of Alaska with a delicious recipe for maple cured salmon jerky.

Information

Course: Snack
Difficulty: Easy 
Serves: 2
Time: 15mins, plus approx.18hrs freezing, curing and baking time

Ingredients

  • 550g of salmon fillet, skin-on, boneless
  • 100ml of soy sauce
  • 1 tbsp of lemon juice, freshly squeezed
  • 1 tbsp of maple syrup
  • 2 tsp freshly ground black pepper
  • 1 dash of pepper sauce
  • 2 tsp liquid smoke, of your choice
  • 100g of coarse sea salt

Recipe

  1. Remove the pin bones from the salmon – you can do this yourself or ask your fishmonger to do it for you. Remove the silver flesh from the top of the fillet, but leave the skin on. Wash the fish thoroughly then pat dry
  2. Place the fish in the freezer for 30 minutes before you begin, this makes it easier to slice. Once firm, cut into slices approximately 1cm in thickness
  3. In a glass or plastic mixing bowl, combine the soy sauce, lemon juice, maple syrup, freshly ground pepper, pepper sauce and the liquid smoke. Whisk the mixture well
  4. Place the salmon strips in the bowl of marinade, making sure that every piece is well-coated. Transfer to a sealable bag and allow the salmon to marinate for at least 12 hours in the fridge
  5. Remove the salmon from the marinade (discarding the marinade) and pat dry with a clean kitchen towel. Position a clean wire rack over a baking tray, sprinkle the salmon pieces with coarse salt on both sides and let it 'dry' in the fridge for 2 hours
  6. Preheat the oven to 75°C. Brush away all of the salt from the salmon pieces
  7. Cover the wire rack with parchment paper or a silicon mat and place over a clean baking sheet. Lay the salmon strips out evenly on top, with space in between each piece
  8. Cook the salmon until it reaches 75°C, check this using a thermometer. Lower the heat to 60°C, steadily cooking the fish for about 4 and a half hours in total, flipping halfway through. The final jerky should be crispy outside and chewy and sticky inside – and an absolutely delightful snack

 

Recipe courtesy of www.greatbritishchefs.com