- Level: Easy
- Total: 2 hr (includes soaking and marinating time)
- Active: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 360
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 3 g
- Sugar
- 26 g
- Protein
- 17 g
- Cholesterol
- 36 mg
- Sodium
- 1455 mg
I make this a ton in the summer with all kinds of different fish, depending on what looks freshest. It is super easy and impressive, and that crunchy radish salad is my go-to with seafood and chicken in the summertime.
- Level: Easy
- Total: 2 hr (includes soaking and marinating time)
- Active: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 360
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 3 g
- Sugar
- 26 g
- Protein
- 17 g
- Cholesterol
- 36 mg
- Sodium
- 1455 mg
Ingredients
Salad:
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Directions
Special equipment:
a smoker or grill; a cedar plank, soaked in water for 2 hours- Soak a cedar plank in water for 2 hours. Stir together the soy sauce, honey, mustard, olive oil and lemon juice in a large shallow baking dish, then add the salmon. Let marinate 30 minutes.
- Meanwhile, fire up your smoker to a temperature of 225 to 250 degrees F, with the smoke running clear. If you don’t have a smoker, set up a grill for indirect heat by building the coals on one side only. If desired, add some fruit wood of your choice to the coals for extra flavor. If using a gas grill, heat one side only to medium-high heat.
- Place the salmon on the cedar plank and place in the smoker to hot smoke for 20 to 25 minutes, or until desired temperature.
- For the salad: Whisk together the garlic, olive oil, sesame oil and lemon juice or rice vinegar if using. Fold in the veggies. Season with salt and pepper.
- Finish with the chile crunch and sesame seeds. Serve with the salmon.
