Smoked and Steamed Wild BC Salmon Appetizer
It's deck season and you know what that means? Time to up the snack game! Now, we might not all enjoy it with friends at our place, but that doesn't mean you and your family need to suffer. Fire up your grill or smoker, and let's get this going!
Ingredients
1 belly or side of Wild BC Coho Salmon (or as much as you want )
½ sliced Orange, Lemon and Lime
1 Shallot – Sliced Thin
1 Jar – Crispy Chili Oil (you can get at most grocery stores in the Asian aisle)
sprigs of Parsley
Sea Salt
1 ripe Avocado
Crackers or Baguette to serve with
The other halves of the citrus to dress
Directions
Preheat your grill or smoker to 250f. Using a sheet of doubled-up Parchment Paper, place a few slices of your citrus and shallots down. Take your Wild BC Salmon piece and put that on top of your bed of citrus. On top of the BC Salmon, drizzle some of the Chili Oil ( whatever you think you can handle. You want some of that heat, but use your judgment), Sea Salt and some of the Parsley. Roll the edges of the parchment up around the Salmon like a boat. It will keep all the liquid inside the package but still allow for some of the smoke and heat to hit the Salmon.
Using a smoker will impart some exquisite flavour to the Salmon. If not, it's ok! You can get one of the smoker tubes for your grill if you like. They are relatively easy to use and clean up as well. I would suggest it.
Place your Salmon Boat and Avocado on the rack and close it up. Allow this to cook for 12 – 15 min roughly. Open and check to see if your Salmon is beginning to flake away from itself. If not, allow for another 3 min. Pull from the grill and allow to rest for a couple of min.
To serve, place on a plater with the jar of Chili Oil, leftover shallots citrus pieces, warmed avocado, and a cracker or baguette to eat with! Lump it on and enjoy with a cold glass of your choice!
Enjoy!