Prep 45 mins
Cook 1 hr
This wonderful salmon can be prepared in a smoker or barbeque and is outstanding served with my Cilantro Cream Sauce. It's an elegant appetizer or first course but it can also be a lighter main entree also. I've used thick salmon filets instead of the whole fish. Originally from a July 1984 Bon Apetit magazine that featured A Glorious Feast for the Fourth of July. Marinating time is not included in prep time.
- 1 cup fresh cilantro, chopped
- 1⁄2 cup dry white wine
- 1⁄4 cup soy sauce
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup safflower oil
- 5 lbs salmon, cleaned, head and tail removed
- 1 quart mesquite wood chips, soaked in water to cover 30 minutes and drained
- 1 medium onion, halved
- 2 bay leaves
- 1 cup fresh cilantro leaves and stems
- cilantro (garnish)
- lemon slice (garnish)
- Combine chopped cilantro, wine, soy sauce and lemon juice in a small bowl.
- Whisk in oil a little at a time.
- Place fish in a nonaluminum pan.
- Pour marinade over; refrigerate salmon 4 hours or overnight, turning occasionally.
- Remove fish from marinade and place on rack 30 minutes to dry.
- Pour marinade into smoker's water bath.
- Spread mesquite chips on rack of gas or electric smoker.
- Add onion and bay leaves to water bath and fill with water.
- Fill fish cavity with 1 cup cilantro leaves and stems.
- Oil smoker rack and set fish on rack.
- Cover smoker;set heat on high.
- Smoke salmon until fish is just opaque, about 1 hour.
- Cool 15 minutes.
- Discard skin and grey meat from fish.
- Set fish on platter;surround with cilantro and lemon slices.
- Serve at room temperature with Cilantro Sauce (Recipe #232006).
- To smoke fish in a covered barbeque, prepare medium-low coals in barbeque grill. Push coals to sides.Place marinade,onion and bay leaves in 7x11-inch disposable aluminum pan. Place in center of coals and fill with water. Spread mesquite chips over coals. Oil grill rack. Set fish on rack, cover and smoke,turning once and cooking until opaque, about 1 1/2 hours.