Sunday, June 12, 2016

HOT SMOKED SALMON & SALAD

You can buy wood chips or chunks at your local hardware store. Apple, cherry, or alder are the best to use with salmon. Because you are only smoking the salmon for a short time, it's best to use wood chips. Soak them in water while your salmon is marinating in the refrigerator. If you have a gas grill, place the soaked chips in an aluminum foil packet, with vent holes cut on the top. If you use a charcoal grill, as I do, put the wood chips directly on the coals.


2 T brown sugar
1 T Kentucky bourbon
1 T lemon zest
1 t sea salt
1 t freshly ground black pepper
1 lb center cut Chinook (King) or Sockeye (Red) salmon fillet

In a small bowl, mix together the sugar, bourbon, lemon zest, salt, and pepper.

Remove any pin bones in the salmon with "kitchen only" needle-nose pliers.
Place salmon, skin side down, in a shallow baking dish.
Using a spoon, spread the above mixture evenly over salmon.
Cover and refrigerate 2 to 4 hours.

Place a handful of wood chips in a container and cover with water.
Let soak 2 to 4 hours while salmon is in refrigerator.

About 30 minutes before you want to smoke the salmon, prepare a charcoal grill with hot coals on one side of grill. Let coals burn until gray.
Drop soaked wood chips on top of hot coals and let smoke for a few minutes.

Gently place the salmon, skin side down, on the cooler side of grate.
Place lid on grill, leaving vents open slightly.
Cook for 12 to 15 minutes.

Meanwhile, shake together the Raspberry Vinaigrette in a jar.
Place salad ingredients in a large bowl and drizzle some of the dressing over salad. 
Toss gently and place on two dinner plates.

Remove salmon from grill to a cutting board.
Cut fillet in half, removing skin, and place on top of salad and serve.

Raspberry Vinaigrette
1 t Dijon mustard
¼ cup raspberry vinegar
2 T honey
½ cup extra-virgin olive oil
1 T poppy seeds
Sea salt and freshly ground black pepper

Salad
Enough baby greens for two people
2 T chopped cilantro leaves
8 strawberries, hulled and sliced
¼ cup blueberries
1 seedless small clementine or other orange, sliced
A few thin slices of red onion
A few regular or candied pecans

Serves 2