For the complete meal, also check out the Whipped Cauliflower with Roasted Garlic.
Now that winter is upon us I can hardly face salads and cold foods—my morning shake is a struggle right now. I wanted to make something that had a richer flavor and was closer to comfort food for dinner. This is really the healthy, updated version of “meat n’ potatoes”.
First off, this meal did require a fairly specialized piece of equipment. I used a stovetop smoker that we bought at Salt Lake Culinary Center. You can also order them online, although if you are in the area I encourage you to buy local first. If you love (and I mean love, because it’s an extra thing to store) smoked foods this is a wonderful solution for the winter. I’ve used them several times at Salt Lake Culinary Center and that is what sold me on it. It actually works, you can clean it up in the dishwasher, and it’s a pretty fast process.
I lined the drip tray with foil for easy clean up and used alder chips. I followed the instructions that came with the smoker, but honestly it came out a little dry so I’ve revised the instructions in the recipe below.
A note on buying fish: We’ve quit buying fresh fish from the butcher counter. A couple bad experiences with salmon and mahi mahi. We now buy the frozen packages from Sprouts, it’s easy to keep a bunch on hand in the freezer, you can thaw them under cold running water (in the package) if you forget to get them out earlier and we find we just have more runway to using them before they go bad.
- 5 oz Salmon
- ½ T Olive Oil
- 1 T Lemon Juice
- 3 Lemon Slices, cut very thin
- Pinch of Salt
- Pinch of Pepper
- Prep Salmon
- Thaw the salmon, rinse off and pat dry.
- Rub the olive oil and lemon juice on both sides of the salmon.
- Sprinkle salt and pepper.
- Place three lemon slices on top.
- Smoke Salmon
- Heat the smoker on medium (you only use one burner), watch for the first thin tendrils of smoke to come out.
- Place the salmon in the smoker, seal it tight.
- Turn the heat down to low and let cook for about 25 minutes.