Smoked Salmon with Lemon-Dill Aioli
Recipe from
Better Homes and Gardens
Alder is the traditional wood for smoking salmon because its light flavor enhances the taste. The aioli sauce is seasoned with mayonnaise, dill, and lemon.
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Ingredients
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10 to 12alder or apple wood chunkssee savings
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3/4 cupmayonnaise or salad dressingsee savings
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2 Tbsp.snipped fresh dill weedsee savings
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1-1/2 tsp.finely shredded lemon peelsee savings
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1 Tbsp.lemon juicesee savings
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1/4 tsp.lemon-pepper seasoningsee savings
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1 3-1/2- to 4-lb.dressed salmonsee savings
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8 sprigsfresh dill weedsee savings
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Lemon wedgessee savings
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Directions
1.
At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
2.
Meanwhile, for sauce, in a small bowl, combine mayonnaise, snipped dill weed, lemon peel, lemon juice, and lemon-pepper seasoning. Cover and chill until ready to serve.
3.
Rinse salmon; pat dry with paper towels. Fill cavity of fish with fresh dill weed sprigs. Place salmon on an 1812-inch piece of greased heavy-duty foil.
4.
In a smoker arrange, preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place fish on foil on the grill rack over water pan. Cover; smoke for 2-1/2 to 3 hours or until fish flakes easily when tested with a fork. Add additional coals, wood chunks, and water as needed to maintain temperature and moisture.
5.
To serve, remove skin from one side of salmon. Serve fish with sauce and lemon wedges. Makes 4 to 6 servings.
Nutrition information
Per serving: Calories 661, Total Fat 46 g, Saturated Fat 8 g, Cholesterol 95 mg, Sodium 541 mg, Carbohydrate 2 g, Fiber 0 g, Protein 57 g. Daily Values: Vitamin C 4%, Calcium 3%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
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