French Onion Soup Salmon Bread
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If you are hesitant about the idea of fish and cheese together like I am, this french onion soup salmon bread recipe may make you a convert. The blend of gruyere and parmesan with onions, beer, and garlic marries together beautifully. Give it a try.
Shopping for Salmon
Salmon is a fish with more uses than you might first think. You can make everything from salmon burnt ends and hot honey-smoked salmon to a simple marinated salmon tossed on the grill. In order to have the tastiest outcome, it helps to know how to shop for good salmon.
First, your nose knows! Salmon shouldn’t smell nasty or “fishy” but more like ocean air. The look of the salmon should be moist. Don’t buy pieces with brown spots or bruised skin. The salmon should have a vibrant light pink to red color.
Finally, if you buy frozen salmon, do not choose packages with ice crystals (freezer burn). In the refrigerator case, the salmon packing should be tightly wrapped or sealed by a vacuum.
Ingredients
- French bread loaf
- Salmon filet
- Cuso’s Lemon Pepper Bbq Rub
- 1 large white onion
- 2 cloves garlic sliced thin
- Bone marrow
- 1 can pale ale
- 1 cup beef broth
- Gruyere cheese
- Parmesan cheese
- Balsamic reduction
Instructions
- Set your smoker for 150F.
- Slice the salmon filet length-wise with a Chef’s Knife (about 1.5” thick)
- Season them on all sides with Cuso’s Lemon Pepper Rub
- Put the salmon into the smoker until it reaches 135F internally (about 2-3 hours)
- Caramelize the onions
- Slice the garlic and add to the onions
- Pour in the beer and beef broth
- Add the bone marrow
- Let this reduce a bit, adding flour or cornstarch to thicken it
- Slowly add a little gruyere cheese (again for thickening)
- Half the French bread length-wise
- Hollow out the center
- Place a layer of the onion soup mix on the bottom
- Gently shred the salmon and place it on top of the first layer
- Put another layer of the onion soup mix on top
- Shred fresh parmesan over the top.
- Drizzle with balsamic reduction sauce
- Place on the grill for a few minutes to get a light crust.
- Serve
PitMaster’s Memo
There are several varieties of salmon with differences in flavor and texture. For example, King salmon is bold flavored, and slightly sweet. You can recognize Sockeye salmon by its orange-red hue. This is a “fishy” fish with a firm texture, so it holds up on the grill.
Coho Salmon is fatty with a mild taste. Pink salmon is the most common type on the market, but it’s usually canned. Atlantic salmon have pinkish-orange meat. They are not too fishy in flavor and cook up with a flaky finish.
Sides
- Balsamic asparagus
- Beets with horseradish
- Charred sweet corn
- Couscous
- Garden salad
- Honey mustard carrots
- Smoked Deviled eggs
- Spinach with pine nuts and soy
From the Bar
- Chablis
- Fruity Rosé
- Green tea
- Lemonade
- Pilsner
- Smoky Whiskey
- Vodka
