Hot Smoked Chili Salmon
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.
_
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.
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.
Place 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.