Smoked Salmon

Well, sort of. Over the weekend, we found this smoke box attachment type thing made for a regular gas or charcoal grill that basically gives you all the great flavors of smoked food without the smoker. (There are other ways of doing this, such as cooking your food directly on a wood plank, but we had never seen a box made for wood chips.) The box is pretty small, about 10 inches long and one or two inches deep, but it fits right in between the burners on a gas grill. You fill it with wood chips that have been soaked for at least 30 minutes, set it on a pre-heated grill and let it heat up until the chips start to smoke. It’s really simple to use and the salmon came out extra delicious.

We used apple wood for our Atlantic salmon fillet (at the recommendation of Bobby Flay). We soaked the chips for 30 minutes in a cup with another cup set on top to hold them down. While the chips were soaking, we seasoned the salmon with salt, pepper, garlic powder and lemon zest and rubbed in a thin layer of olive oil so the fillet wouldn’t stick to the grill. Billy pre-heated the grill, I drained the wood chips and put them in an even layer in the smoke box then placed the box in between two burners on the grill. With the grill closed, the wood chips began to heat up and started smoke away. After about 10 minutes we could smell the apply goodness…it was time to put the salmon on the grill! Billy put the salmon, skin side down, on the grill, closed the top and let the smoke box do its thing.

When the salmon was about half-way cooked, Billy quickly flipped it (have to get those perfect grill marks!) then shut the grill again in order to keep as much smoke in the grill as possible.

The fish was amazing. It was cooked perfectly, thanks to Billy of course, and had a subtle smoked flavor. Conclusion about the smoke box experiment: awesome deliciousness! We thought that maybe letting the food cook low and slow may give it more of a traditional smoked flavor, but the box is perfect for infusing food with a great smoky flavor. We served the salmon with grilled zucchini and quinoa (instead of rice or potatoes).

This was also our first time trying quinoa. It was…interesting. The texture was pretty close to rice, but it had a small bite to it. It didn’t have much flavor on it’s own, but we tried to boost it up with some salt, pepper, chili powder and lemon zest. Definitely will be using it again, but will need more flavoring ideas…anybody have some they’d like to pass along?

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