Smoke Roasted Salmon Fillet with Pepper Salad
Instructions:
- 3 lb Salmon fillets
- 1 fl oz Vegetable oil
- 3⁄4 tsp Ground coriander
- 3⁄4 tsp Ground cumin
- 1⁄4 tsp Ground cloves
- 1⁄2 tsp Ground fennel
- 1⁄2 tsp Black pepper
- 1 tsp Salt
- 3 lb Basque-Style Pepper Salad
- Cut the salmon fillets into 4-oz (125-g) portions.
- Brush the salmon lightly with oil.
- Combine the spices and salt. Sprinkle over the fish to coat them in a light, even layer.
- Set up a smoke-roasting system. Heat the pan of wood chips or sawdust on top of the stove until smoke starts to appear. Lay the salmon fillets on the rack, cover, and turn the heat to medium-low. Smoke-roast for 2 minutes.
- Transfer the pan to an oven preheated to 400 F (200 C) and continue roasting for another 8–10 minutes, until the fish is just cooked through.
- Arrange the salmon fillets and the pepper salad on plates.
- Serve immediately.