Smoked Salmon

Salmon is an impressive meal to serve, but it is SO easy to make. Salmon is meaty, fatty (good fat), and flavorful. You might even feel like you’re cheating on you diet. No worries, you not.  I add a bit of flair to my salmon just for that extra wow.

  • 1 pound salmon (feeds 4)
  • 2 tablespoons (or two sprays) of spray avocado oil (or extra virgin olive oil)
  • 2 tablespoons non fat greek yogurt
  • 2 springs fresh dill
  • 1 lemon
  • Whisk (or spoon)
  • Small bowl
  • Zester
  • Herb scissors (optional – just one of my fav kitchen toys)
  • Thin flexible fish spatula
  • Fry pan
  • Dish

Smoking Gun Necessities

  • Smoking gun
  • Freezer plastic bag
  • Paper towel
  • Lighter
  • Clear bowl

   

  • Heat the fry pan and add a few sprays of avocado oil
  • Pan sear the salmon (skin side down) for 5 minutes
  • Release the fish from the pan slowly (it’s ok if the skin comes off the fish, I like to serve just a little of the crispy (but fatty) skin as a topping
  • Carefully flip the fish over and cook for 1-2 minutes until it’s slightly pink inside
  • While the fish is cooking, zest the lemon into a bowl (set aside a few zest pieces), whisk (or mix) together in the bowl the zest and lemon juice from 1/2 of the lemon, yogurt. Cut the dill with the scissors and add to the yogurt. Set aside.

Smoking Gun

  • Put a piece of paper towel on a plate, then put the plate in the freezer bag
  • Put the cooked salmon on the plate
  • Insert the hose of the smoking gun into the plastic bag and seal up the bag
  • Put a teaspoon (should come with the gun) of the wood chips (also comes with the gun) into the gun, turn on the gun, then light the wood chips with the lighter
  • Once the plastic bag is full of smoke (1 minute), turn off the gun, take the hose out of the bag and immediately seal up the rest of the bag.
  • Let set for a few minutes
  • Plate the salmon, and add a dollop of the dill yogurt and top it with the rest of the zest and a piece of crispy skin
  • Put a clear bowl over the fish
  • If needed, add more chips to the smoking gun
  • Insert the hose of the gun under the bowl and let the bowl rest on the hose
  • Turn the gun on and light the wood chips with the lighter
  • When the bowl fills with smoke, turn the smoking gun off, remove the hose from the bowl and immediately rest the bowl flat on the plate (when you present this meal, and they take the bowl off, the smoke will flow out of the bowl and give quite the show)

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