Pan Smoked Salmon Southwestern Style |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I made this recipe for the first time tonight. The fish was ridiculously tender! Even when it was done, it was only warm, but it sure was yummy. I found it in a cookbook called, Meals on the Move, by Holly Clegg. Ingredients:
4 (5 ounce) salmon fillets |
1/2 teaspoon cumin |
1/2 teaspoon chili powder |
1 teaspoon garlic, minced |
black pepper |
1 tablespoon lemon juice |
2 cups smoked wood chips, mesquite |
Directions:
1. Season the salmon with cumn, chili powder, garlic and pepper to taste.
2. Drizzle with lemon juice.
3. Soak the chips in a bowl of water for 30 minutes.
4. Line a large skillet with foil.
5. Drain the chips and place in a pile in the middle of the pan.
6. Place a rack (cooling rack or fish rack) over the chips.
7. Place the seasoned salmon filets on the rack.
8. Cover with foil.
9. Heat the pan over a medium high heat until it begins smoking (until you smell it).
10. Lower the heat to low - medium low to smoke for 25 to 30 minutes or until done.
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