👥10 people
⏲️45m
🕐3h 30m
🍽️main meal
Rich, smoky, and buttery, smoked salmon elevates any dish with its flavor and texture.
Ingredients
- 40 ounces salmon
- House rub of choice
- Smoking wood
- 30 ounces carrots
- 5 ounces poblanos
- 2 ounces green onions
- 2 ounces habanadas
- 2 ounces swiss chard
- 2 tablespoons roasted garlic
- 1 each chipotle in adobo
- ¼ cup mayo
- Cilantro for garnish, optional
Method
- For the salmon, brine the salmon for 15-20 minutes. Remove from the brine and rub with the rub of choice. Refrigerate for several hours uncovered. Preheat the Egg to 225º using indirect heat. Smoke the salmon until it begins to flake (2-3 hours).
- For the succotash, preheat a grill to 400º using direct heat. Roast the carrots, peppers and onions until slightly charred. Then dice all the veggies. Place the roasted garlic, chipotle, and mayo in a high powered blender. Blend until smooth (add a splash of water or citrus if too thick). Place the aioli in a large bowl and toss with the veggies, season with salt to taste.
- To serve, place the salmon on a serving platter and garnish with succotash and cilantro, optionally add some lime.
