Free Online Recipes
 |  

Sign Up login
 
 

Smoked Salmon over Grilled Salad Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Smoked Salmon over Grilled Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   45 minutes

Ingredients
1 salmon filet
Dizzy Pig Raging River
Dizzy Pig Pineapple Head
Romaine hearts
Olive oil
zucchini
green onion
Mezzetta italian Olive Antipasto
crumbled gorgonzola
 
pistachios
walnut oil
jalapeno olive oil

Instructions
Take one salmon filet and marinade overnight in an asian style marinade (recipe below). Set up your egg to cook indirect at approximately 275 degrees. We use alder chips over the coals for a gentle smoke flavor. Dust the filet with a heavy coat of Dizzy Pig's Raging River followed by a lighter coat of Dizzy Pig's Pineapple Head rub. Let sit for 10 minutes before cooking. Place the salmon in the smoker and cook to an internal temperature of 138. If you like it more firm, cook to 145. This should take approximately 45 minutes.
For the salad, set up an egg for direct cooking at about 400 degrees. Cut romaine hearts in half lengthwise, drizzle with olive oil and lightly dust with Dizzy Pig's Shakin' the Tree. Place on grate to char each side. This should only take a couple of minutes per side, just keep an eye on it. Slice zucchini and treat it the same as the romaine using the oil, same rub, and char for a few minutes on each side over direct heat. We like to throw a few green onions directly on the grate at the same time as the zucchini just to give it a little char as well. Chop grilled ingredients and toss with salad ingredients and toppings of your choice. We used Erin's favorite green olive antipasto from Costco- Mezzetta Italian Olive Antipasto, crumbled gorgonzola, and our new favorite salad ingredient... roasted pistachios.
The dressing we used was really just a mixture of a pre-made caesar dressing from Costco, mixed with the juice from the olive mixture and a little bit of walnut oil and jalepeno olive oil. You can use whichever ingredients and dressing you prefer. Have fun with it!
Salmon Marinade- 1 C Soy Sauce 2 T Brown Sugar 1/4 C Mirin (you can substitute maple syrup for both the brown sugar and/or mirin) 1/4 C rice wine vinegar Generous squeeze of Sriracha 2 T Sesame Oil Generous amount of freshly grated ginger 1 t Five Spice Powder 2 chopped scallions


Originally Submitted
6/4/2013





0 Out of 5 from 0 reviews

You can add this Smoked Salmon over Grilled Salad recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.