On Thursday, I was browsing for
console tables on the
CSN website when there was a knock on the door. It was the FedEx man with a package for me. I ordered a
stove top smoker two days earlier so I was not expecting it anytime soon. As I tore open the box, I discovered that my shiny new toy was inside! Yes!...and it was just gorgeous! Plus, there were samples of 4 wood chips (alder, cherry, hickory and oak) and a cookbook. Could not wait to try it out so I rushed to the store to get some salmon to smoke for dinner.
The cookbook recommended using alder wood chips to smoke salmon but hubby and I decided we'll try the hickory instead. At first I placed the smoker over our kitchen range. We noticed a little smoke coming out of the sides. It did not bother me at all but I remembered that mine was not a high performance range hood. So, we decided to bring the smoker outdoors and use it over my portable gas range. We wanted to smoke salmon, not the kitchen!
We brought out camp chairs, drinks and snacks and spent the next hour just hanging out and enjoying the perfect outdoor weather. Soon our dinner was ready. I decided to place the salmon in the oven for a few minutes to cook it longer and keep it warm as I set the table. The salmon was super moist with just the right amount of smoke flavor! Wow! I'm not going back to liquid smoke!
Smoked Salmon, Tomatoes and Habanero
1 whole salmon fillet
1 1/2 tsp salt
1 tsp sugar
canola oil
tomatoes*
habaneros*
Prep the smoker by placing a tablespoon of hickory wood chips in the middle of the smoker pan. Place the smoker grill over it. Blot salmon fillet with a paper towel to remove excess moisture. Drizzle a little oil on the salmon and rub the salt and sugar on the surface of the fish. Sprinkle salt and oil on the tomatoes and habaneros. Lay the fish, tomatoes and habaneros on the smoker grill. Place smoker on stove top. Smoke salmon and veggies for 50 minutes or till the desired smokiness is achieved. You may finish off the cooking in an oven. Serve warm and enjoy this succulent dish.
*I used habaneros and tomatoes freshly picked from my container garden. This is my contribution to
Grow Your Own # 46.
