Hot Smoked Salmon with an Amazing Chile Salsa

Show: Jamie at HomeEpisode: Peppers & Chilies

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
10 min
Level:
Easy
Yield:
2 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 10 min
Total:: 30 min

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Ingredients

Sprig fresh rosemary
Few sprigs fresh sage
2 (7-ounce) wild or organic salmon fillets, skin on
Sea salt
Olive oil
For the Chile Salsa
1 to 2 fresh red chiles, deseeded and finely chopped
2 to 3 medium-sized ripe tomatoes, deseeded and diced
1/2 cucumber, peeled and finely diced
1 lime, juiced
2 green onions, trimmed and finely sliced
Small handful fresh cilantro, leaves picked and chopped
1 avocado, pitted, peeled and chopped
Extra-virgin olive oil
Few whole cilantro leaves
1 lime, halved

Directions

Special equipment: wood shavings or chips

Get your cookie tin and place a handful or 2 of wood shavings into the tin, followed by your rosemary and sage sprigs. Place your wire rack in the tin, so it sits about halfway down, or bend some chicken wire to fit. Carefully pierce the lid of the tin 5 or 6 times with a screwdriver.

Most salmon fillets come around the same size and thickness, so their cooking times are similar. Sprinkle the salmon fillets with salt and rub with a drizzle of olive oil. Then lay them skin side down on top of the wire (this acts like a grill rack) and put the lid on the tin. Place it on the burner, over a medium heat, and cook for 8 to 10 minutes. After a couple of minutes it will start to smoke a bit.

While the fish is cooking, mix all the salsa ingredients together - you can go as light or as heavy on the chiles as you like.

When the fish is ready, turn the heat off and leave it to sit for 3 minutes before opening the tin. This will allow any residual smoke and heat to penetrate the fish. Lift the salmon fillets out and place onto individual serving plates. Spoon over some chille salsa and sprinkle with your whole cilantro leaves. Drizzle over some extra-virgin olive oil and serve with the lime halves and the rest of the salsa in a little bowl. Lovely with some new potatoes and a green salad for lunch.

"Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

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Comments & Reviews

recipe Hot Smoked Salmon with an Amazing Chile Salsa
H chicago, IL 10-18-2008
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What kind of red chiles?
Rated: 3 stars out of 5

On the show Jamie had three kinds of chile peppers, thin ones,that he chopped together-green, yellow and red. What kind... of chili's did he use in the recipe? It calls for 1 to 2 fresh red chiles. Would love to try the recipe, but need more information on the chili's.Read more
recipe Hot Smoked Salmon with an Amazing Chile Salsa
Reed Alpharetta, GA 04-27-2008
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Chile Salsa Perfect Complement to Hot Smoked Salmon
Rated: 5 stars out of 5

I smoked the salmon on my Big Green Egg instead of the recipe's method, but unfortunately overcooked it just a little. The... chile salsa rescued the over-cooked salmon. The lime citrus flavor, combined with the texture of the tomatoes and avocado was a perfect balance. The flavors of the salsa against the smoke on the Salmon was a great match. I used hickory wood.Read more
recipe Hot Smoked Salmon with an Amazing Chile Salsa
Anonymous 02-02-2008
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cookie tin?
Rated: 5 stars out of 5

Once I found a cookie tin ( Mom is 84 so, score!) I located a very clean wood source, and followed the directions. It was... quick, easy, and didn't set off my fire alarm. A great new method for salmon and the salsa was a perfect touch.Read more
recipe Hot Smoked Salmon with an Amazing Chile Salsa
S. Minneapolis, MN 02-01-2008
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Stuffed Peppers!!! Yum!
Rated: 5 stars out of 5

First, I find it interesting that all of the previous reviews expressing the shared disappointment about not all recipes... being included on the web site has mysteriously disappeared. I never thought the Food Network was into censoring people's opinions. That being said, I made the stuffed peppers from this episode (without the help of a recipe) and they were as fabulous as they looked on the show. I'd highly recommend making these!!! I'm still experimenting with finding the right oven temperature so the cooking times were a little longer than he mentioned on the episode. Hopefully, in the future we'll get all recipes prepared on the show. Only seems fair! It's a great show!!!Read more
recipe Hot Smoked Salmon with an Amazing Chile Salsa
Nick Mechanicsville, VA 01-28-2008
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exceptional
Rated: 5 stars out of 5

Simple and delicious. Saw it and thought it would be great. It was better than great. Wife thanked me for an hour and... half. I cook salmon alot on the grill with a side of wild rice or cous cous or grilled peppers but this was such a nice change on the fresh salsa. Beautiful to look at on the plate too. Had with a not too complicated chardonnay, very nice. Fresh Mango with a bit of nutmeg and an flakey Indian pastry for desert- just perfection.Read more
recipe Hot Smoked Salmon with an Amazing Chile Salsa
Matt Akron, OH 01-09-2008
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salsa
Rated: 5 stars out of 5

light, bright, refreshing.. used it on pan seared tilapia... so good