{"id":4211,"date":"2015-03-06T16:33:08","date_gmt":"2015-03-06T21:33:08","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=4211"},"modified":"2015-03-06T16:33:08","modified_gmt":"2015-03-06T21:33:08","slug":"snowy-morrisons-hot-smoked-salmon","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2015\/03\/06\/snowy-morrisons-hot-smoked-salmon\/","title":{"rendered":"Snowy Morrison&#8217;s hot smoked salmon"},"content":{"rendered":"<div id=\"ingredients\">\n<ul>\n<li id=\"item_1\" class=\"item\"><a href=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/03\/download1.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-4212\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/03\/download1-300x150.jpeg\" alt=\"download\" width=\"300\" height=\"150\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/03\/download1-300x150.jpeg 300w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/03\/download1.jpeg 318w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>200g thick salmon fillets, bones removed but skin left on<\/li>\n<li id=\"item_2\" class=\"item\">1 tbs dark rum<\/li>\n<li id=\"item_3\" class=\"item\">1 tbs soft brown sugar<\/li>\n<li id=\"item_4\" class=\"item\">1 tbs cajun spice<\/li>\n<li id=\"item_5\" class=\"item\">1 tbs salt flakes<\/li>\n<li id=\"item_6\" class=\"item\">1 tbs tomato sauce<\/li>\n<li id=\"item_7\" class=\"item\">1 tbs low-salt soy sauce<\/li>\n<\/ul>\n<\/div>\n<div id=\"method_wrapper\">\n<div id=\"method\">1. To make the secret rub, combine the brown sugar, Cajun spice and salt, then mix in the tomato sauce and soy sauce<\/p>\n<p>2. Wash the salmon with the rum and leave to marinate for 30 minutes<\/p>\n<p>3. Massage in the secret rub and leave to marinate in the refrigerator for 2 hours<\/p>\n<p>4. Remove the salmon from the refrigerator and allow it to come to room temperature<\/p>\n<p>5. Prepare a kettle barbecue for indirect cooking, building a small coal fire on both sides of the grill and allowing it to burn quite low until almost out<\/p>\n<p>6. Add 2 handfuls of pre-soaked woodchips to both sides and allow them to start smoking well, with the lid on (temperature should be around 80-100\u00b0C)<\/p>\n<p>7. Place the salmon on the grill, away from the heat source. Replace the lid and smoke for 40 minutes. Do NOT lift the lid because if you&#8217;re looking, you&#8217;re not cooking<\/p>\n<p>8. Check the fish after 40 minutes, when it should be just cooked, and remove from the barbeque and allow it to rest before serving<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>200g thick salmon fillets, bones removed but skin left on 1 tbs dark rum 1 tbs soft brown sugar 1 tbs cajun spice 1 tbs salt flakes 1 tbs tomato sauce 1 tbs low-salt soy sauce 1. To make the &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2015\/03\/06\/snowy-morrisons-hot-smoked-salmon\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,85,7,188,12],"tags":[516,550,449],"class_list":["post-4211","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-fish","category-recipes","category-salmon","category-seafood","tag-appetizers","tag-salmon","tag-smoked"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4211","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4211"}],"version-history":[{"count":1,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4211\/revisions"}],"predecessor-version":[{"id":4213,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4211\/revisions\/4213"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4211"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4211"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}