Free Smoked Salmon Sampler for orders over $250.00
Rinse plank. Fill a container with hot water -- one large enough to fit the plank (a pan, sink or heavy plastic bag will work). Submerge for at least 20 minutes and as long as 4 hours to resist burning.
Heat the barbeque to medium-high or about 425 degrees F. At this temperature, the grilling planks should give off a medium-to-light smoke.
February 8, 2012
Posted by Jennifer Anderson
Hot-Smoked Salmon with Creme Fraiche and Crispbread -- a 30-second appetizer
As a former resident of Seattle, I’m a sucker for salmon in all its forms, but especially smoked salmon. It’s one of my go-to ingredients for turning an everyday dish into something exquisite.
First a quick smoked-salmon primer: Hot-smoked salmon has a firm, flaky texture, since the fish is cooked during the smoking process. Cold-smoked salmon (lox is included in this category), has a soft and silky texture, and is usually served in thin slices.
03:31 PM PDT on Friday, May 11, 2007
By ALLEN SCHAUFFLER / KING 5 News
Nobody has been in business at the market longer than Sol Amon.
"In this location 51 years," says Amon. "I bought this market in 1956 with my dad."
The man behind Pure Food Fish has so much fun he can barely call this work and has more than half a century here.
"This is the best the market's ever been right now," said Amon.
We all know the things that make Pike Place Pike Place Market: the sidewalk musicians, the flying salmon, the flowers, the produce, the original Starbucks, that iconic sign and the superstar bronze pig named Rachel, the hustle and bustle of commerce and community that has been a fixture downtown since onion prices soared out of sight in 1907 and civic leaders invited farmers to the corner of First and Pike to sell produce direct to city folk.