Lemon-Herb Salmon This recipe did not appear in a previous newsletter! I needed something to pair with the swordfish for voting and had this picture. My wife loves salmon and we make it several ways. Salmon showed up twice over the 12 weeks of voting and this was the favorite.
Smoked Potato Salad (August 2018) Make this or bring it to your next family cookout and you will be the hero! Here’s what you will need: 2 bags of small potatoes (white or red or a combo), mayo, grain mustard, sweet pickle relish, olive oil, kosher or sea salt, cracked black pepper. Optional: bacon and chives to garnish. Wash, dry and quarter the potatoes. Coat potatoes with olive oil and season with kosher salt and cracked black pepper. Put potatoes in a foil pan or a cast iron skillet. Add a little olive oil to the foil pain or skillet to keep potatoes from sticking.
1. Start with fresh salmon. We are lucky to have great fish market near our house. Check for any bones.
2. Lightly coat the salmon with olive or grapeseed oil. The oil helps the seasoning stick to salmon and keeps the salmon from sticking to the grill. The skin is still on one side of the salmon filet.
Grill or fry strips of bacon while the potatoes cook. Cool and chop to put on the top of potato salad.
3. Season both sides of the salmon with sea salt and freshly cracked black pepper. Sprinkle finely chopped rosemary over salmon.
Set up charcoal grill for indirect grilling. This means no heat under the food. Add wood chips or chunks to coals to create smoke. Once you see the smoke coming through the vents add the potatoes. If you do this on a gas grill, make a smoker packet with woodchips and tin foil.
4. Thinly cut lemon slices to place over the salmon. Cut a second lemon to grill with the fish.
I used 2 un-soaked wood chucks since I wasn’t doing long cooking and wanted to add smoke to the food right away.
5. Set up the grill for indirect grilling (no heat under the salmon). I used the charcoal grill.
Roast potatoes for 45-60 minutes. If grill is at 400°, it will take about an hour. If the grill is hotter, the cooking time may be quicker. If the grill is hotter, the cooking time maybe quicker. Cook until the potatoes are fork tender. Remove from the grill to cool. In a large bowl, mix ¾ cup of mayo, 3 tablespoons of grain mustard, 2 tablespoons of sweet pickle relish, pinch of kosher salt. Stir in the cooled potatoes and mix until coated. The potato salad is ready to eat but is better if you let it sit in the fridge for a few hours.
6. Place the salmon in the middle of the grill. Feel free to add some wood chips to the charcoals Cover the grill. Salmon will cook for about 30 mins at 400 degrees. The salmon is done when is flakes easily with a fork.
7. Grill a lemon cut side down while the salmons cooks.
8. To serve the salmon garnish with fresh dill and squeeze the grilled lemon over the salmon. Enjoy!
Some additional ways my wife and I like to make salmon: Mustard-Dill Glazed Salmon, Rum Soaked and Spiced Rubbed Salmon, and Cedar Planked Smoke Roasted Salmon. All the fresh herbs were from our herb garden.
Serve the potato salad topped with chopped bacon and chives.
I only had one picture of the salmon. I mention using a chimney starter in several recipes, so here is a picture of one.
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