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Daily Archives: March 26, 2014

Hot Smoked Chili Salmon

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I have been researching how to hot smoke salmon fillets at home on the barbecue and it’s really easy!

I have adapted a Jamie Oliver recipe and have made it even easier than his pretty simple instructions. Here is the link to his recipe:

http://www.jamieoliver.com/recipes/fish-recipes/hot-smoked-salmon-with-an-amazing-chilli-salsa

I made the smoker using an aluminum foil container, instead of the tin Jamie suggests. I used hickory wood chips rather than sawdust to create the smoke. Otherwise I pretty much followed his instructions, although I found I needed to cook the fish a little longer than he suggests.

Ingredients

Enough hickory chips to line the base of the smoker container
A few sprigs of fresh rosemary
A  few sprigs of fresh sage
1 x 200 g wild or organic salmon fillet, skin on
Sprinkle of sea salt
Sprinkle of sugar
1 tsp sambal oelek or chili paste
Olive oil

Acquire an aluminum foil container with a cardboard lid. Cover the lid with foil and pierce holes in rows. Find a wire rack that will fit inside the container.

Place several handfuls of hickory chips into the container, followed by the rosemary and sage sprigs. IMG_9325

Place the wire rack in the container, so it sits about halfway down.

Sprinkle the salmon fillet with salt, sugar and chili and rub with a drizzle of olive oil. Then lay it skin side down on top of the wire (this acts like a grill rack) and put the lid on the container.

IMG_9346Place it on the barbecue, over a medium heat, and cook for 10 to 15 minutes. After a couple of minutes it will start to smoke.

When the fish is ready, turn the heat off and leave it to sit for 5 minutes before opening the container. This will allow any residual smoke and heat to penetrate the fish. Lift the salmon fillet out and place on to a serving plate.

I served the salmon fillet with coconut rice – see recipe in previous salmon post:

https://thequirkandthecool.com/2014/03/11/hot-smoked-salmon-fillet-with-coconut-rice-and-greens/

And also with a little dipping sauce made with kecap manis and sweet chili sauce.

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