Smoke Roasted Salmon Fillet with Pepper Salad

Portions: 12 Portion size: 4 oz (125 g) fish

Portions: 12 Portion size: 4 oz (125 g) fish

U.S.

Metric

Ingredients

3 lb

1.5 kg

Salmon fillets

1 fl oz

30 mL

Vegetable oil

3/4 tsp

3 mL

Ground coriander

3/4 tsp

3 mL

Ground cumin

14 tsp

1 mL

Ground cloves

12 tsp

2 mL

Ground fennel

12 tsp

2 mL

Black pepper

1 tsp

5 mL

1. Cut the salmon fillets into 4-oz (125-g) portions.

2. Brush the salmon lightly with oil.

3. Combine the spices and salt. Sprinkle over the fish to coat them in a light, even layer.

4. Set up a smoke-roasting system as shown in Figure 5.1. 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.

5. 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.

3 lb 1.5 kg Basque-Style Pepper Salad 6. Arrange the salmon fillets and the pepper salad on plates.

(p. 692) Serve immediately.

Per serving:

Calories, 370; Protein, 22 g; Fat, 29 g (70% cal.); Cholesterol, 70 mg; Carbohydrates, 6 g; Fiber, 2 g; Sodium, 250 mg.

Per serving:

Calories, 370; Protein, 22 g; Fat, 29 g (70% cal.); Cholesterol, 70 mg; Carbohydrates, 6 g; Fiber, 2 g; Sodium, 250 mg.

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