Smoked Lemon Salmon
Smoking with mesquite wood chips gives a tantalizing outdoor taste to the salmon. But the lemon-and-dill-rubbed fish is equally splendid baked indoors.
Prep Time:
1 hr 5 mins
Total Time:
1 hr 35 mins
Servings:
Makes 8 servings.
Ingredients
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2 cups mesquite wood chips
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Green Mayonnaise:
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1 cup reduced-fat mayonnaise
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2 tablespoons fresh lemon juice
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1/4 cup chopped fresh dill
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2 tablespoons snipped fresh chives
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1/4 teaspoon salt
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Salmon:
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1 tablespoon grated lemon rind
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1 tablespoon chopped fresh dill
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 pounds salmon fillet(about 1-1/4 inches thick), with skin left on and bones removed
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1 tablespoon vegetable oil
Directions
1.
Soak wood chips following package directions, at least 1 hour.
2.
Green Mayonnaise: In food processor, combine mayonnaise, lemon juice, dill, chives and salt. Pulse until blended. Scrape into bowl; cover and refrigerate.
3.
Drain soaked wood chips; place in small foil pan. Prepare outdoor grill with hot coals arranged for indirect grilling, placing foil pan with chips in corner of grill and over direct heat. Or heat gas grill for indirect grilling with foil pan. Grill is ready when chips begin to smoke, about 5 minutes.
4.
Salmon: In small bowl, combine lemon rind, dill, salt and pepper. Brush salmon with oil; rub lemon-dill mixture over salmon. Oil grill or place salmon in fish basket.
5.
Grill salmon over indirect heat, covered, 30 minutes. Serve with Green Mayonnaise. Makes 8 servings.
6.
Oven Method: Heat oven to 375 degrees F. To cook salmon, place salmon fillet on oiled rack in broiler pan. Cook salmon about 20 minutes or until fish flakes easily with a fork. (Do not try smoking fish with wooden chips in oven.)
Nutrition information
Calories 281, Total Fat 19 g, Saturated Fat 3 g, Cholesterol 74 mg, Sodium 508 mg, Carbohydrate 3 g, Fiber 0 g, Protein 23 g.
Percent Daily Values are based on a 2,000 calorie diet
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