Valentine’s Day Salmon and Shrimp Class
SMOKED SALMON
SALMON SELECTION
• Buy fresh, skin-on salmon fillet or side
• Best options: King (rich), Sockeye (firm), Atlantic (forgiving)
• Look for: bright color, clean smell, firm texture
• Remove pin bones before curing
• Leave skin on for structure during smoking
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DRY CURE (BASE FORMULA)
Ratio: 2 parts brown sugar : 1 part kosher salt
For ~5 lb side:
• 2 cups brown sugar
• 1 cup kosher salt
Optional flavor add-ins:
• Black pepper
• Dill
• Garlic powder
• Chili flakes
• Lemon zest
Apply:
• Coat flesh side evenly edge-to-edge
• Light sprinkle on skin side
• Do not bury fish — visible but fully covered
Cure Time (refrigerated):
• Thin fillets: 4–6 hrs
• Thick fillets: 8–12 hrs
• Large side: up to overnight
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RINSE + DRY
• Rinse cure off under cold water
• Remove all surface cure
• If over-cured (>14 hrs): soak in cold water 20–30 min
• Pat completely dry
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PELLICLE FORMATION (CRITICAL STEP)
Purpose: creates tacky surface so smoke adheres
Method:
• Place on rack over tray
• Fridge uncovered or in front of fan
Time:
• 1.5–3 hours
Ready when surface feels slightly sticky — not wet
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SMOKER SETUP
Temp: 180–200°F (low and gentle)
Best woods:
• Apple
• Cherry
• Maple
• Alder
Avoid heavy smoke woods (mesquite, heavy hickory)
Rule: salmon absorbs smoke fast — use light smoke
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SMOKING
• Place salmon skin-side down
• No flipping
• Insert probe in thickest section
Cook Time:
• Portions: 45–75 min
• Whole side: 1.5–2.5 hrs
Optional glaze (last 20–30 min only):
• Maple syrup
• Honey + Dijon
• Hot honey
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DONENESS TARGET
Internal temp:
• 125–130°F = moist
• 130–135°F = firmer
Visual cues:
• Slight white fat beads appear
• Deep amber color
• Flesh just begins to flake
• Interior still glossy
Avoid overcooking past 140°F
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REST + SERVE
• Rest 10 minutes uncovered
• Slice across grain
Sample serving ideas:
• On crackers with cream cheese
• With pickled onions or capers
• Lemon wedges
• Small toast points
Storage:
• Refrigerated 3–4 days
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COMMON MISTAKES
• Too much cure
• Skipping pellicle
• Too much smoke
• Cooking too hot
• Overcooking
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DUCK FAT SHRIMP TACOS
Tequila Lime Habanero • Corn Caviar • Citrus Crema
SHRIMP SELECTION
• 16–20 count raw shrimp (peeled & deveined)
• Tail on or off (presentation preference)
• Fresh smell, firm texture
• Pat completely dry before seasoning
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SHRIMP SEASONING + SEAR
Fat:
• 1½ tbsp duck fat
Seasoning:
• 1½–2 tbsp Cuso’s Tequila Lime Habanero
Finish:
• Juice of ½ lime
Apply:
• Toss shrimp evenly in seasoning
• Do not add oil — duck fat provides richness
Cook Method:
• Preheat skillet medium-high
• Melt duck fat until shimmering
• Sear 1–2 minutes per side
• Remove immediately once opaque
• Finish with fresh lime
Target:
• Light char
• Juicy interior
• Do not overcook
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CABBAGE BASE
• 3–4 cups shredded cabbage
• Small pinch kosher salt
• Light squeeze lime
Purpose:
• Adds crunch
• Absorbs shrimp juices
• Keeps taco structure
Let sit 5–10 minutes before assembly
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COWGIRL CAVIAR — BALANCED RATIO
Base:
• 4 cans corn (15 oz each), drained
• 6 bell peppers, small dice
• 1 large red onion, fine dice
• 2 bunches cilantro, chopped
Dressing:
• Juice of 4 limes
• Heath Riles Jalapeño Garlic Seasoning
Optional:
• 1–2 jalapeños, fine dice
Method:
• Combine vegetables
• Mix in Lime Juice, and seasoning
• Toss thoroughly
• Rest 30 minutes minimum
Flavor goal:
• Sweet corn forward
• Bright but rounded acidity
• No harsh raw onion bite
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TEQUILA LIME HABANERO CREMA
• 1 cup mayo
• Juice of 2 limes
• 1–1½ tsp Cuso’s Tequila Lime Habanero
• 1–2 tbsp cold water (thin to drizzle)
Balance rule:
• Season lighter than shrimp
• Should cool + round heat
Adjust:
• Too spicy → add mayo
• Too sharp → small drizzle honey
• Too thick → splash water
Rest 10–15 minutes before serving
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TORTILLAS
• Corn or flour
• Warm in dry skillet 20–30 sec per side
• Keep wrapped in towel
Do not skip warming
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ASSEMBLY ORDER
- Shrimp
- Light handful cabbage
- Spoon cowgirl caviar
- Drizzle crema
Finish options:
• Extra cilantro
• Cotija
• Pickled red onion
• Fresh lime squeeze
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FLAVOR STRUCTURE
Shrimp → Rich, citrus heat, duck fat depth
Caviar → Sweet, bright, fresh crunch
Cabbage → Clean texture
Crema → Cooling echo of seasoning
Balanced bite = heat + sweet + acid + fat + crunch
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COMMON MISTAKES
• Overcooking shrimp
• Overseasoning crema
• Skipping olive oil in caviar
• Too much lime without fat balance
• Cold tortillas
