Hot Smoked Salmon

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  • Level: Intermediate
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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Uncooked white rice (about 2 1/2 cups)

3 tablespoons dried dill

2 tablespoons dried rosemary

1 pound skinless salmon fillet, cut into 4-ounce pieces

Coarse salt and freshly ground pepper

4 large radicchio leaves

1/4 cup Arugula Pesto, recipe follows

Nonstick vegetable cooking spray


  1. Spray the inside of a paella pan or flat-bottomed wok with nonstick vegetable cooking spray. Fill with enough rice to make a 1-inch layer. Mix the herbs into rice. Season the salmon with salt and pepper. Place the fillets on a wire rack that fits into pan or on 8 skewers large enough to overhang the rim of the pan, and cover with a dome-shaped lid. Cook the salmon over moderately low heat until firm to the touch, 15 to 18 minutes. Place each fillet in a radicchio leaf, and drizzle with pesto.
  1. Arugula Pesto:
  2. 1 large bunch of arugula, trimmed and coarsely chopped (about 1 packed cup)
  3. 2 tablespoons extra-virgin olive oil
  4. 1 small garlic clove, minced
  5. 2 teaspoons freshly squeezed lemon juice
  6. 1/2 teaspoon coarse salt
  7. Freshly ground pepper
  8. Combine all of the ingredients together in a food processor fitted with a blade attachment. Pulse until smooth. Serve immediately.
  9. Yield: about 1/3 cup