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Smoked Salmon Pimiento: Tangy, Smoky, Savory

By Kevin D. Weeks., About.com

Smoked Salmon

Smoked Salmon

Kevin D Weeks
This is a particularly fortuitous combination. Spanish paprika brings a delightful initial smoky note to the salmon. The lime adds a perfect edge to the rich fattiness of the salmon, and the garlic fills in the corners. Then, using a grill or stove-top smoker, you take the smoky note almost over the top. This is delicious as is, but the addition of a dollop of either Romesco sauce or Roasted Garlic and Paprika Mayonnaise settles it back down and makes it a genuinely rich and satisfying meal. (Larger image.) Serves 2.

Prep Time: 1 hours,

Cook Time: 30 minutes

Ingredients:

  • 2 salmon filets (about 6 - 8 oz. each)
  • 1 lime; juiced
  • Spanish smoked paprika*, hot
  • 1 garlic clove; crushed
  • Salt to taste

Preparation:

1. Place filets on a sheet of plastic wrap, rub with garlic, drizzle with lime juice, and sprinkle generously with Spanish paprika.

2. Wrap snugly in the plastic and marinate, skin-side up, for at least an hour but no more than two.

3. Prepare stove-top smoker according to directions or build a medium fire on a grill and cook for 15 minutes, turn off heat, and wait 5 minutes before opening.

Ingredients mentioned: Spanish paprika, Roasted Garlic and Paprika Mayonnaise, Romesco Sauce

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