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 hour
Cook Time: 30 minutes
Ingredients:
- 2 salmon filets (about 6 - 8 oz. each)
- 1 lime; juiced
- 1 tsp. Spanish smoked hot paprika*
- 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
Review of Cameron Stove-top Smoker…
