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.

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

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.

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

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

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