Hot Smoked Salmon with an Amazing Chile Salsa
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 824
- Total Fat
- 60
- Saturated Fat
- 11
- Carbohydrates
- 32
- Dietary Fiber
- 14
- Sugar
- 9
- Protein
- 46
- Cholesterol
- 109
- Sodium
- 1567
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.
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