Author: Pitmaster Matt Frampton

This is an incredibly easy recipe to execute, but something that will definitely impress anyone you are serving.  The method to this salmon is to dry brine it for a number of hours, which will essentially cure the salmon.  This gives the salmon a very similar texture and taste which you would get from a sashimi served at a sushi restaurant.  We will take it a step further and smoke it, at very low temperature, to give it an added taste, depth and aroma only a Green Mountain Grill can provide!  Hope you enjoy!  Recipe and video below: Ingredients:Brine:  2…