Tag Archives: teriyaki

Bradley, Seafood

Smoked Teriyaki Salmon Fingers

Ingredients

  • 1 kg (2 lb) Salmon fillets cut in 2″ strips (fingers)
  • Limes quartered for garnish

Marinade:

  • 125 ml (½ cup) light Soy Sauce
  • 60 ml (¼ cup) Unsweetened Pineapple Juice
  • 60 ml (¼ cup) Sherry
  • 15 ml (1 tbsp) Brown Sugar
  • 3 ml (½ tsp) ground Garlic
  • 1 clove Garlic minced
  • 10 ml (2 tsp) Lemon Juice

Cilantro Sauce:

  • 250 ml (1 cup) finely chopped Cilantro (Coriander)
  • 250 ml (8 oz) container of Sour Cream
  • 15 ml (1 tbsp) fresh Lime Juice
  • 15 ml (1 tsp) ground Coriander Seeds

Preparation

  1. In a medium-sized bowl mix together marinade ingredients.
  2. Place salmon fingers skin side down, in a shallow glass or non-metallic dish and pour marinade over top.
  3. Cover and refrigerate for 1 to 2 hours.
  4. To prepare the Cilantro Sauce, mix together the cilantro, sour cream, lime juice and coriander seeds in a small bowl and refrigerate until serving.

Smoking Method

  1. Using Oak Flavour Bisquettes, preheat the Bradley Smoker to 95°C to 105°C (200°F to 220°F).
  2. Place salmon fingers skin side down on oiled smoker racks and place in the smoker, opening the damper slightly.
  3. Smoke/cook for approximately 1 to 1½hours.

To Serve

Serve the salmon fingers with the cilantro sauce on the side, garnished with lime wedges.

Beef

Smoked Teriyaki Beef Bites with Wasabi Mayo

The perfect appetizer dish.

 

INGREDIENTS

  • 3 pounds beef roast (sirloin, chuck, etc)
  • 3 Tblsp Oil
  • 1 cup Teriyaki Marinade (available most supermarkets)
  • 3 Tblsp Soy Sauce
  • 1 tsp dried Chili Flakes
  • 1/3 cup Honey
  • 1 tsp Wasabi Powder
  • 2 tsp Lemon Juice
  • 1/3 cup Mayonnaise

 

DIRECTIONS

  1. Trim the beef roast of most fat and any membrane. Cut into 1/2 – 1 inch cubes
    2. In a large bowl, whisk together the oil, teriyaki marinade, soy sauce, chili flakes and honey. Dump the cubed beef in the bowl and toss so that the beef is fully coated in the marinade. Cover the bowl with plastic wrap and place in the fridge for 8 hours. If possible, stir the beef a couple times during the marinating process.
    3. Place the beef on smoker racks. If the beef is falling through use the jerky racks or magic mats.
    4. Set the Bradley Smoker to 225°F (105°C) using wood bisquettes of choice (mesquite, oak, hickory and pecan work great).
    5. Smoke the beef for 2 – 3 hours. The outside of the beef should develop a glaze as the marinade starts to caramelize.
    6. Make the wasabi mayo by mixing together the wasabi powder and the lemon juice. Whisk into the mayonnaise until combined and smooth.
    7. Serve the beef with the wasabi mayo.

Recipe compliments of Bradley America