Categories: salmon
Ingredients
- * 2 tablespoons whole coriander seeds
- * 1 tablespoon whole mustard seeds
- * 1/4 teaspoon whole peppercorns
- * 1 clove garlic, peeled
- * 4 teaspoons extra virgin olive oil
- * Salt
- * 1 (2-pound) fillet farm-raised salmon, skinned
- * 2 tablespoons apple or cherry wood smoking chips
- * 1 large bunch arugula, rinsed and dried
- * 1/4 cup simple lemon vinaigrette made of lemon juice, olive oil, salt and pepper
Directions
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In a small skillet over medium-high heat, toast the coriander seeds, mustard seeds and peppercorns until fragrant and a few begin to pop, 1 to 2 minutes. Transfer spices to a small food processor or mortar. Add the garlic and olive oil and process or pound with a pestle to a grainy spice paste.
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Rub the paste on both sides of the salmon fillet, and season the fillet with salt. If one side of the fillet is thinner than the other, tuck the thin side under the fillet to create one thickness for even cooking.
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Optional: If desired, let salmon marinate with the rub for an hour or so before cooking for more intense flavor.
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Place the base of the smoker on the stovetop over medium heat. Add smoking chips, then the tray fitted with the grate. Place the salmon on the grate and slide on the cover. Smoke 18 minutes for medium or until salmon is just cooked through to the center.
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Remove salmon from the heat and allow to rest 5 minutes. Meanwhile, toss arugula with lemon vinaigrette and arrange on a serving platter. Place salmon on bed of arugula and serve.