Hot Smoked Salmon with an Amazing Chile Salsa

Name: Hot Smoked Salmon with an Amazing Chile Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 avocado, pitted, peeled and chopped; 1 to 2 fresh red chiles, deseeded and finely chopped; 3 leaves Few whole cilantro; 1 cucumber, peeled and finely diced; 1 handful Small fresh cilantro, leaves picked and chopped; 2 green onions, trimmed and finely sliced; 1 lime, juiced; 1 lime, halved; 2 servings Olive oil; 2 servings Extra-virgin olive oil; 1 Sprig fresh rosemary; 3 sprigs Few fresh sage; 397 grams wild or organic salmon fillets, skin on; 2 servings Sea salt; 2 mediums to 3 medium ripe tomatoes, deseeded and diced

The recipe Hot Smoked Salmon with an Amazing Chile Salsa could satisfy your Mexican craving in about 30 minutes. This gluten free, dairy free, and primal recipe serves 2. One portion of this dish contains about 44g of protein, 56g of fat, and a total of 754 calories. It works well as a main course. Head to the store and pick up avocado, lime, cilantro, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Special equipment: wood shavings or chips

Ingredients you will need

French Fries

Get your cookie tin and place a handful or 2 of wood shavings into the tin, followed by your rosemary and sage sprigs.

Ingredients you will need

Rosemary

Sage

Place your wire rack in the tin, so it sits about halfway down, or bend some chicken wire to fit. Carefully pierce the lid of the tin 5 or 6 times with a screwdriver.

Ingredients you will need

Whole Chicken

Equipment you will use

Wire Rack

Most salmon fillets come around the same size and thickness, so their cooking times are similar.

Ingredients you will need

Salmon Fillets

Sprinkle the salmon fillets with salt and rub with a drizzle of olive oil. Then lay them skin side down on top of the wire (this acts like a grill rack) and put the lid on the tin.

Ingredients you will need

Salmon Fillets

Olive Oil

Salt

Dry Seasoning Rub

Equipment you will use

Grill

Place it on the burner, over a medium heat, and cook for 8 to 10 minutes. After a couple of minutes it will start to smoke a bit.

While the fish is cooking, mix all the salsa ingredients together - you can go as light or as heavy on the chiles as you like.

Ingredients you will need

Chili Pepper

Salsa

Fish

When the fish is ready, turn the heat off and leave it to sit for 3 minutes before opening the tin. This will allow any residual smoke and heat to penetrate the fish. Lift the salmon fillets out and place onto individual serving plates. Spoon over some chille salsa and sprinkle with your whole cilantro leaves.

Ingredients you will need

Fresh Cilantro

Salmon Fillets

Salsa

Fish

Drizzle over some extra-virgin olive oil and serve with the lime halves and the rest of the salsa in a little bowl. Lovely with some new potatoes and a green salad for lunch.

Ingredients you will need

Extra Virgin Olive Oil

New Potato

Salsa

Lime

Equipment you will use

Bowl

"Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

Equipment

Wire Rack

Grill

Bowl

Ingredients

Servings:

avocado, pitted, peeled and chopped 1

to 2 fresh red chiles, deseeded and finely chopped 3leaves

Few whole cilantro 1

cucumber, peeled and finely diced 1handful

Small fresh cilantro, leaves picked and chopped 2

green onions, trimmed and finely sliced 1

lime, juiced 1

lime, halved 2servings

Olive oil 2servings

Extra-virgin olive oil 1Sprig

fresh rosemary 3sprigs

Few fresh sage 397grams

wild or organic salmon fillets, skin on 2servings

Sea salt 2mediums

to 3 medium ripe tomatoes, deseeded and diced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.