Junior League - Grilled Smoked Salmon With Tarragon Mayonnaise
- Ready In:
- 45mins
- Ingredients:
- 13
- 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
- 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.
- 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.
- 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.
- 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.
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