Junior League - Grilled Smoked Salmon With Tarragon Mayonnaise

This is a creative, tasty dish for a dinner party or just for a family dinner.

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• Chipotle Paste

• 1 (8 ounce) can chipotle chiles in adobo
• 4 -5  garlic, gloves minced
• 1  tablespoon dried Mexican oregano
• 2  tablespoons olive oil

• Tarragon Mayonnaise

• 3  egg yolks or 3  equivalent amount egg substitute
• 2  tablespoons lemon juice
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon salt
• 1 1⁄2 cups  vegetables or 1 1⁄2 cups olive oil
• 1  tablespoon  chopped fresh tarragon

• Salmon

• 8 -10  salmon fillets
•  salt
• 2 -4  tablespoons olive oil

Directions

1. For the paste, process the undrained chipotle chiles in a food processor for 1 minute or until pureed. Add the garlic, oregano and olive oil. Pulse just until mixed.
2. For the mayonnaise, combine the egg yolks, lemon juice, Dijon mustard and salt in a blender. Process until mixed. Add the oil gradually, processing constantly until emulsified. Stir in the tarragon.
3. For the salmon, brush ½ cup of the paste over both sides of the salmon; use the full amount for a very spicy effect and less for a milder flavor. Sprinkle with salt. Brush with the olive oil. Let stand at room temperature for 15 minutes.
4. Add mesquite chips to hot coals in a grill. Arrange the salmon on the grill rack skin side down when the chips begin to smoke. Cover the salmon with a baking tray or disposable roasting pan to trap the smoke. Smoke for 6 to 7 minutes per side or until the center is just barely cooked and the outside is brown. Serve with the mayonnaise.