Junior League - Grilled Smoked Salmon With Tarragon Mayonnaise |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a creative, tasty dish for a dinner party or just for a family dinner. Ingredients:
1 (8 ounce) can chipotle chiles in adobo |
4 -5 garlic, gloves minced |
1 tablespoon dried mexican oregano |
2 tablespoons olive oil |
3 egg yolks or 3 equivalent amount egg substitute |
2 tablespoons lemon juice |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
1 1/2 cups vegetables or 1 1/2 cups olive oil |
1 tablespoon chopped fresh tarragon |
8 -10 salmon fillets |
salt |
2 -4 tablespoons olive oil |
Directions:
1. For the paste, process the undrained chipotle chiles in a food processor for 1 minute or until pureed. Add the garlic, oregano and olive oil. Pulse just until mixed.
2. For the mayonnaise, combine the egg yolks, lemon juice, Dijon mustard and salt in a blender. Process until mixed. Add the oil gradually, processing constantly until emulsified. Stir in the tarragon.
3. For the salmon, brush 1/2 cup of the paste over both sides of the salmon; use the full amount for a very spicy effect and less for a milder flavor. Sprinkle with salt. Brush with the olive oil. Let stand at room temperature for 15 minutes.
4. Add mesquite chips to hot coals in a grill. Arrange the salmon on the grill rack skin side down when the chips begin to smoke. Cover the salmon with a baking tray or disposable roasting pan to trap the smoke. Smoke for 6 to 7 minutes per side or until the center is just barely cooked and the outside is brown. Serve with the mayonnaise.
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