3-4 lb Filet of Wild Alaskan Salmon, boned and scaled
1 cup Alderwood Chips for smoking, soaked in water minimum 30 minutes
1 medium White Onion, diced
1 cup Parsley, lightly packed
¼ cup fresh squeezed Lemon Juice (from 1-2 Lemons)
½ cup Extra Virgin Olive Oil
¼ tsp Dry Mustard Powder Salt & Pepper
Create a foil “tray” with a thick sheet of aluminum foil. Fold the edges of the foil to make a lip to keep the sauce contained. Brush 2 Tbs of Olive Oil down on foil and lay the Salmon filet, skin side down on tray. The Olive Oil will help keep the skin from sticking.
Combine White Onion, Parsley, Lemon Juice, Extra Virgin Olive Oil, Dry Mustard Powder and 1 tsp Salt and Pepper in a blender or food processor. The Vitamix works perfectly. Blend 5-10 seconds. A little texture from the Onion and Parsley add interest.
Fill your Firemagic smoker tray with soaked Alderwood Chips. Start smoker on right side of grill on high.
Begin convection by preheating the left burner of the grill (furthest away from the smoker) to 550 degrees. Tip: Do not turn on grill burners near the smoker as there will be too much heat and the chips will burn.
Pour the Lemon Parsley mixture over the salmon. Place the salmon on the foil “tray” directly on the left side of the grill. Cover the grill lid and grill approximately 15 minutes or until the thickest part of the Salmon filet reaches 115 degrees. Remove from heat and allow to rest 5-7 minutes before slicing and serving.
I love when we have a little Salmon left over! I like to keep organic cream cheese on hand for a delicious smoked salmon spread on water crackers the next day. Using a fork, combine approximately 6 oz Smoked Salmon with 6 oz organic Cream Cheese with 2 tsp Lemon Pepper and 1 tsp Dried Dill. Garnish with a fresh sprig of dill and pop open a bottle of Oaky California Chardonnay! Cheers to left overs
By Anna Rossi
Fire Magic Grills https://www.firemagicgrills.com/