If you’ve never been to Neopol Smokery in Union Market, shame on you! Known for their smoked and savory food, Neopol’s most popular item is their famous Smoked Salmon BLT sandwich, says general manager, Jeni Paik.
My personal favorite is the shrimp salad. I just can’t get enough!
Winter time is the perfect time for smokey flavors so for those of you who are interested in smokin’ your own savory meals at home, but are apprehensive about grilling during DC’s treacherous winter season, don’t fear: Winter smoking is a lot of fun says, Paik.
And lucky for us, she was kind enough to share some tips for smoking in the winter using a simple Weber Kettle Grill:
Here’s an easy recipe for smoked salmon with a whole grain mustard and orange marmalade glaze.
Two 8oz. Salmon fillets
For the cure: 2 tablespoons sugar and 2 tablespoons kosher salt
For the glaze: 2 tablespoons good quality orange marmalade and 2 tablespoons whole grained mustard
Plus, Wood chips and Charcoal
- Soak wood chips in water
- Mix salt and sugar, generously cover salmon filets with cure and hold skin side up in fridge for 5-12 hours.
- Place 20 charcoal brickets in two piles on either side of grill and light. You want to place salmon in between the coals to smoke off direct heat.
- Rinse off cure and thoroughly dry salmon filets. Place in center of grill skin side down and spoon glaze over top.
- Drain wood chips and scatter over hot coals and close grill. Smoke for 45 minutes. Do not open the grill lid or you will release too much heat and smoke.
Serve smoked salmon over a nice kale salad or on bagels with capers and lemon. Experiment with different types of wood!
Be sure to visit Neopol for other salmon products like this Salmon Cheese Pie (Yum!) and more.