Hot Smoked Salmon with an Amazing Chile Salsa

I'm really excited about this one. There are 2 processes when it comes to smoking food: "cold smoking," where things like raw fish, meats and cheeses are put into a smoky environment with no heat source, and "hot smoking," which has the added heat source. It gives great results. All you need is an old cookie tin with a lid, a wire rack that fits inside it or a bit of chicken wire and some uncoated sawdust (the type you get for putting in pets' cages). When you put the tin on your heat source, it will act like a kind of oven - don't get nervous if it seems a bit radical to you, because it's so easy. And imagine how impressed your mates will be when you tell them you've hot smoked the food yourself! PS - A word of warning: this will make your house a bit smoky, so either open the windows to get some fresh air through, put the fan on or have a go at doing it outside on your doll.

TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 2 servings
LEVEL: Easy

ingredients

  • Sprig fresh rosemary
  • Few sprigs fresh sage
  • 2 (7-ounce) wild or organic salmon fillets, skin on
  • Sea salt
  • Olive oil
    • For the Chile Salsa
    • 1 to 2 fresh red chiles, deseeded and finely chopped
    • 2 to 3 medium-sized ripe tomatoes, deseeded and diced
    • 1/2 cucumber, peeled and finely diced
    • 1 lime, juiced
    • Few whole cilantro leaves
    • 1 lime, halved
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    • Print Recipe

    Directions

    Special equipment: wood shavings or chips

    Get your cookie tin and place a handful or 2 of wood shavings into the tin, followed by your rosemary and sage sprigs. Place your wire rack in the tin, so it sits about halfway down, or bend some chicken wire to fit. Carefully pierce the lid of the tin 5 or 6 times with a screwdriver.

    Most salmon fillets come around the same size and thickness, so their cooking times are similar. Sprinkle the salmon fillets with salt and rub with a drizzle of olive oil. Then lay them skin side down on top of the wire (this acts like a grill rack) and put the lid on the tin. Place it on the burner, over a medium heat, and cook for 8 to 10 minutes. After a couple of minutes it will start to smoke a bit.

    While the fish is cooking, mix all the salsa ingredients together - you can go as light or as heavy on the chiles as you like.

    When the fish is ready, turn the heat off and leave it to sit for 3 minutes before opening the tin. This will allow any residual smoke and heat to penetrate the fish. Lift the salmon fillets out and place onto individual serving plates. Spoon over some chille salsa and sprinkle with your whole cilantro leaves. Drizzle over some extra-virgin olive oil and serve with the lime halves and the rest of the salsa in a little bowl. Lovely with some new potatoes and a green salad for lunch.

    "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

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    5

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    Read all 2 reviews

    • on March 11, 2012

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      Really great recipe - can't believe the smoke flavor the salmon picks up in such a short period of time. I use some dry applewood chips in the bottom of a roasting pan lined with foil. I pass on the salsa though - just don't think it pairs well with a fatty fish like salmon.

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    • on November 23, 2011

      Flag

      Love the recipe - hate the spelling ! --- Chilli - not Chile ! Cilantro - never heard of it - had to look it up ; only to find it`s Coriander (why not say so? . Sawdust or shavings ? They are different you know ! However , having said all that the result was delicious !

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