HICKORY STOVE TOP SMOKED SALMON WITH PAN SEARED VEGETABELS AND TOMATO AIOLI
Ingredients
½ cup Hickory chips
½ cup water
5 oz fresh wild Atlantic Salmon if possible
½ tspn white pepper
½ tspn black pepper
½ tspn paprika
½ tspn onion powder
½ tspn garlic powder
½ tspn oil
COOKING INSTRUCTIONS FOR SALMON
Mix all seasoning together. Place hickory chips in metal pan on one end. Place grill or raised platform over chips. Season salmon with ½ seasoning mix. Place salmon on opposite side and season with above seasoning. Place the hickory chips over direct heat and cook 6 minutes exactly. While this is taking place may be a good time to finish other parts of this recipe. Let pan sit for an additional 5 minutes or until smoke dissipates. Salmon is not cooked at this point, only smoked. Grill salmon for 3 minutes per side and remove from heat.
VEGETABLE RECIPE
Ingredients
½ tspn oil
1 tbspn minced garlic
1 tbspn diced onion
¼ cup carrot sliced on a bias
¼ cup onion slice on a bias
¼ cup squash slice on a bias
¼ cup broccoli cut into florets
½ tspn of seasoning made in previous step
1 oz cooking wine to deglaze
COOKING INSTRUCTIONS FOR VEGETABLES
Place oil in pan. Add garlic and all vegetables to pan and sear. Add seasoning and toss frequently till brown, deglaze with wine. Remove from heat and hold till usage.
TOMATO AIOLI RECIPE
Ingredients
½ cup yogurt non fat and zero calories
1 tbspn diced fresh chopped tomatoes
1 tspn balsamic vinegar
¼ tspn minced garlic
1 tspn diced basil
1 tbspn minced tomatoes
½ tbspn mince onion
1/8 tspn black pepper
1 tbspn ketchup
COOKING INSTRUCTIONS FOR AIOLI
Use large mixing bowl and combine all ingredients. Blend thoroughly until sauce is consistent. Place in a squeeze bottle to dispense over the salmon for presentation and place on a large piece of bitter greens for presentation if desired.
