Beefer Salmon - Cooking Salmon & Veggies on the Beefer XL

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

bourbon

🥗Healthier: apple cider vinegar

💰Cheaper: whiskey

Apple cider vinegar adds acidity without alcohol.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a similar flavor.

green onions

🥗Healthier: chives

💰Cheaper: yellow onions

Chives provide a milder onion flavor.

Start with a dry brine using Mediterranean smoked sea salt and brown sugar, in a ratio of about half part salt to one part brown sugar.

Place the salmon fillets in a ziplock bag and add the dry brine mixture, ensuring to coat both sides.

Add a splash of bourbon to the bag, seal it, and remove as much air as possible.

Let the salmon brine for a couple of hours, or overnight for a firmer texture and more intense flavor.

After brining, rinse the salmon in cold water and pat dry.

Prepare the vegetables by trimming the woody ends off the asparagus, slicing the mushrooms, red onions, and garlic.

Season the vegetables with smoked salt and add knobs of butter.

Place the vegetables in the bottom of the Beefer XL to cook while the salmon cooks on top.

After giving the vegetables a 5-minute head start, prepare the salmon by oiling the tray to prevent sticking.

Place the salmon fillets about 2-3 inches from the heat source in the Beefer XL.

Cook the salmon for about 60 seconds before flipping it, ensuring to use tweezers to avoid breaking the fillets.

After flipping, cook for another 60 seconds, then increase the heat for a final sear on the top side for about 20 seconds.

Once cooked, remove the salmon and vegetables from the Beefer XL.

Plate the salmon with the cooked vegetables, garnishing with fresh lemon juice, herbs, and cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens