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Hot smoked salmon and zucchini salad is a delicious combination of spicy, smoky, crisp, and crunchy! The zucchini salad offers a bright, refreshing contrast to the spicy, slightly sweet salmon making this one of our favorite dishes from our friend Brad of Chiles & Smoke. It’s a dynamic flavor powerhouse entree for seafood lovers and makes for a quite simple dish any day of the week.
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Recipe from Chiles and Smoke on Instagram
Also at www.chilesandsmoke.com
INGREDIENTS
- 2 lb. fresh salmon fillets, portioned
- 2 tbsp Smoky Southwest Dry Rub
- 3 cups zucchini, green or yellow
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 1/2 tsp zest of lime
- Juice of 1 lime
- 1/4 cup cilantro, chopped
- Sliced jalapeno for garnish
- Queso fresco to taste
INSTRUCTIONS
- Preheat the smoker for 250˚F, indirect cooking.
- Season the filets on all sides, except the skin. Allow them to rest for 20 minutes at room temp, giving the seasoning a chance to set.
- Clean the grill grates. Next, fold up a paper towel and dab with oil, wiping each of the grates.
- Place the salmon fillets on the grates, skin-side down. Give them at least 1-2″ space between. Smoke to your preferred temperature, which should take an estimated 40-60 minutes. I prefer to cook mine to 135˚F and then remove which ends up with a very tender texture, not flakey.
- Prepare the salad while the salmon is smoking. Slice the zucchini very thin, preferably on a mandolin. Mix the oil, salt, pepper, lime zest, lime juice, and cilantro together. Taste and adjust. Pour this over the zucchini in a serving bowl and toss gently to coat.
- Serve the warm salmon with the salad. Garnish with jalapeno and queso fresco.
Hot smoked salmon and zucchini salad is a delicious combination of spicy, smoky, crisp, and crunchy! The zucchini salad offers a bright, refreshing contrast to the spicy, slightly sweet salmon making this one of our favorite dishes from our friend Brad of Chiles & Smoke. It’s a dynamic flavor powerhouse entree for seafood lovers and makes for a quite simple dish any day of the week.
—
Recipe from Chiles and Smoke on Instagram
Also at www.chilesandsmoke.com
INGREDIENTS
- 2 lb. fresh salmon fillets, portioned
- 2 tbsp Smoky Southwest Dry Rub
- 3 cups zucchini, green or yellow
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 1/2 tsp zest of lime
- Juice of 1 lime
- 1/4 cup cilantro, chopped
- Sliced jalapeno for garnish
- Queso fresco to taste
INSTRUCTIONS
- Preheat the smoker for 250˚F, indirect cooking.
- Season the filets on all sides, except the skin. Allow them to rest for 20 minutes at room temp, giving the seasoning a chance to set.
- Clean the grill grates. Next, fold up a paper towel and dab with oil, wiping each of the grates.
- Place the salmon fillets on the grates, skin-side down. Give them at least 1-2″ space between. Smoke to your preferred temperature, which should take an estimated 40-60 minutes. I prefer to cook mine to 135˚F and then remove which ends up with a very tender texture, not flakey.
- Prepare the salad while the salmon is smoking. Slice the zucchini very thin, preferably on a mandolin. Mix the oil, salt, pepper, lime zest, lime juice, and cilantro together. Taste and adjust. Pour this over the zucchini in a serving bowl and toss gently to coat.
- Serve the warm salmon with the salad. Garnish with jalapeno and queso fresco.
