Hot Smoked Salmon with Zucchini Salad
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Hot smoked salmon with zucchini salad brings the southwest flavors and smoke to the dinner table. Very little effort with great results.
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Quality is everything. If you're able to use either wild-caught salmon or sustainable farm-raised, you'll have the best experience. Don't go clearance.
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Smoky Southwest Dry Rub: 1/3 cup ancho chile powder 2 tbsp brown sugar 2 tbsp paprika 2 tsp Mexican oregano 2 tsp garlic powder 1 tbsp coriander, ground 1 tbsp cumin 2 tsp kosher salt 2 tsp black pepper
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The best part, you do not need to brine your salmon with this process. Cooking low and slow ensures the meat will stay nice and moist, and the rub is packed with enough flavor that each bite will have a punch.
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Low and slow, 225-250˚F. Season the salmon and let it ride. The slow process will keep it moist with minimal loss of fats.
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Skin-side down, and make sure your grill is very clean. It will not stick if you do this.
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Fresh salad, no cooking required: 3 cups zucchini, green or yellow 2 tbsp olive oil 1/2 tsp kosher salt 1/2 tsp ground pepper 1/2 tsp zest of lime Juice of 1 lime 1/4 cup cilantro, chopped Sliced jalapeno for garnish Queso fresco to taste
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Smoke salmon until 135F and serve immediately with the salad. Garnish with queso fresco and jalapenos.
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Check out the full recipe below for the in-depth tips and process. Cheers!
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