Pan-smoked Salmon with Asparagus and MushroomsSimple Smoking: Over 80 Recipes for the Home-Smoking Enthusiast
By Paul Kirk
Ingredients:1 cup mayonnaise
2 Tbsp balsamic vinegar
One 3-lb salmon fillet, with pin bones removed
1 Tbsp bay seasoning
2 Tbsp fresh dill
3 Tbsp toasted sesame oil
2 tsp grated gingerroot
2 large cloves garlic, minced
2 shallots, sliced thin
8 oz chestnut or small oyster mushrooms, stems removed
2 Tbsp fish sauce
1 Tbsp soy sauce
1 tsp cane sugar
1 1/2 to 2 lb fresh asparagus
2 tsp olive oil
This and many other wonderful
recipes may be found in Simple Smoking: Over 80 Recipes for the Home-Smoking Enthusiast
By Paul Kirk
In a small bowl combine the mayonnaise and balsamic vinegar, blending well. Season the salmon with the bay seasoning, top with the mayonnaise mixture and top that with the dill. Place hickory wood chips or any other wood chips of your choice in the smoker. Place the rack in the bottom and heat until the chips start to smoke, then place the fish on the rack, cover, and smoke 20 to 40 minutes or until the fish flakes easily.
Heat the sesame oil in a skillet over medium heat and saute ginger, garlic, and shallots for about 2 minutes, stirring constantly. Add the mushrooms, fish sauce, soy sauce, and sugar and cook, stirring occasionally, until the mushrooms are soft. Set aside and keep warm.
Trim the asparagus and cut the tough stalks. Lightly brush or spray a grill pan with oil then place on moderate heat until hot. Add the asparagus and cook, turning occasionally for 10 minutes or until they begin to char.
To serve, carefully divide the salmon into 4 to 6 portions. Divide the asparagus and top with the mushroom mixture. Serve warm.
Copyright © 2012 Epicurean.com & Skyhorse Publishing
All rights reserved