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Categories:Viewed: 36 - Published at: 5 years ago
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon mustard
- 1 teaspoon sugar
- One 1 1/4-pound center-cut skinless salmon fillet, cut crosswise into 6 portions
- 1 cup small hardwood chips, such as hickory or apple
- 4 woody herb stems and sprigs, such as rosemary, thyme or winter savory
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- Salt and freshly ground pepper
- 6 radishes, thinly sliced
- 2 medium cucumberspeeled, halved, seeded and thinly sliced
- 1 avocadopeeled, pitted and cut into 1-inch slices
- 1/2 small red onion, thinly sliced
Method
- In a shallow glass baking dish, blend the soy sauce with the mustard and sugar.
- Add the salmon and turn to coat.
- Refrigerate for 2 to 3 hours.
- Light a grill.
- If using charcoal, scatter the wood chips and herbs over the coals.
- If using a gas grill, place the wood chips and herbs in a smoker box or scatter over the heat bars.
- Place a large double layer of foil over the center of the grill.
- Arrange the salmon on the foil.
- Cover the grill and smoke the salmon until just cooked through, about 10 minutes.
- In a large bowl, mix the mayonnaise with the lime juice and season with salt and pepper.
- Gently fold in the radishes, cucumbers, avocado and onion.
- Using thick oven mitts, carefully lift the foil from the grill.
- With a thin spatula, transfer the salmon to plates and serve with the avocado-radish salad.
