A nice smoked salmon fillet.
Smoke-Roasted Salmon Fillet with Pepper Salad
A nice smoked salmon fillet.
Ingredients:
- Salmon fillet - 1.5 kg
- Vegetable oil - 30 ml
- Ground coriander - 3 ml
- Ground cumin - 3 ml
- Ground cloves - 1 ml
- Ground fennel - 2 ml
- Black pepper - 2 ml
- Salt - 5 ml
- Basque-Style Pepper Salad - 1.5 kg
Instructions:
- Cut the salmon fillets into 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 saw dust 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 Fahrenheit(200 Celsius) and continue roasting for another 8-10 minutes, until the fish is just cooked through.
- Arrange salmon fillets and the pepper salad on plates. Serve immediately.
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