Stove-Top Smoked Salmon


Last night I got to enjoy a wonderful dinner of smoked salmon…done on the stove via stove-top smoker.  It was amazing.  All I had to do was provide wine.  Easy!

For the main dish, you just need put some smoking chips in the bottom of the smoker then cover them with foil.

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Season the fish with spices of choice (tarragon, S&P were used), then close the smoker.

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You cook/smoke the salmon for about 25 minutes (this was 1/2lb+) — you start it at medium-high heat to get the chips smoking, leaving the back end of the smoker open, then keep it going at medium heat until cooked through.

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Carefully remove the lid (hot pads!) and heaven has arrived!

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We also prepared some pan-seared asparagus seasoned with rosemary and garlic salt.

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The final product was the fish, asparagus, dolmas, olives, marinated mushrooms and wonderful Penner-Ash Pinot Noir.  Not a bad dinner at all.

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