Recipe by Gingerbear
Source: Better Homes and Gardens Prep time is 1 hour soaking time and 20 minutes for the prep.
Top Review by JenfromOC
I love making this salad! However, I hate recipes that just say - two apples, or three onions - tell me how much! And this recipe calls for 2 shallots, which can vary greatly in size and have a bit of a sharp edge when raw. So when I made it last night, I measured out 1/4 of a cup of chopped shallots and it was perfect. It's more or less one medium shallot. Oh, and I don't bother with all the smoking and such - my husband just grilled the salmon like he always does.
- 2 cups wood chips (alder or hickory)
- 2 shallots, chopped
- 1⁄4 cup rice vinegar
- 2 tablespoons lime juice
- 4 teaspoons sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup olive oil
- 2 tablespoons snipped fresh chives
- 1 1⁄2 lbs skinless boneless salmon fillets, 3/4 to 1 inch thick (fresh or frozen)
- 1 tablespoon snipped fresh dill
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 8 ounces mesclun or 8 ounces torn mixed salad greens
Directions See How It's Made
- At least 1 hour before smoking, soak wood chips in enough water to cover.
- Drain before using.
- For vinaigrette, in a food processor bowl or blender container combine shallots, rice vinegar, lime juice, sugar, and 1/2 teaspoon salt.
- With machine running, slowly add oil.
- Add chives; process or blend with one or two on-off pulses just to mix.
- Set aside.
- Thaw fish, if frozen.
- Rinse fish; pat dry with paper towels.
- Sprinkle fish with dill, 1/2 teaspoon salt, and the pepper.
- Cut several slits in a piece of heavy foil large enough to hold fish.
- Grease foil; place fish on foil, tucking under any thin edges.
- Preheat gas grill.
- Adjust for indirect cooking over medium heat.
- Add soaked wood chips according to manufacturers directions.
- Or wrap in foil and add to grill.
- Cover and heat about 10 minutes or until chips begin to smoke.
- Place foil with fish on grill rack over unlit burner.
- Cover and smoke until fish just flakes easily when tested with a fork.
- (Allow 15 to 18 minutes per 1/2-inch thickness of fish.) Stir vinaigrette.
- In a large bowl pour half of the vinaigrette over mesclun; toss to coat.
- Divide mesclun among 4 dinner plates.
- Cut fish into 4 serving-size pieces and arrange on top of mesclun.
- If desired, pass the remaining vinaigrette.
- To store any leftover vinaigrette, cover and refrigerate for up to 1 week.