Hot Smoked Creole Salmon With Mango/Lime Salsa
September 16, 2016
"Smoked over an outdoor bbq grill by using soaked hickory chips and grilling over indirect heat (easier than it sounds) results in simply wonderful tasting salmon. Served with a Mango and Sesame Salsa that incorporates the vibrant flavors of lime juice, cilantro, and chile, with the sweet flavors of mango. It's a match made in heaven! Source: Flavors of Summer"
- FOR CREOLE RUB
- FOR MANGO & SESAME SALSA
- Serving Size: 1 (343.7 g)
- Calories 409
- Total Fat - 14.6 g
- Saturated Fat - 3 g
- Cholesterol - 120.1 mg
- Sodium - 1147.7 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 2.8 g
- Sugars - 13.4 g
- Protein - 50.1 g
- Calcium - 54.8 mg
- Iron - 2 mg
- Vitamin C - 38.3 mg
- Thiamin - 0.5 mg
A large handful of wood chips, such as hickory, soaked in water for 1 hour, drained.
TO MAKE THE CREOLE RUB
Place all the ingredients in a small bowl and stir well.
Wash the salmon under cold running water and pat dry with paper towels. Using tweezers, pull out any bones.
Place the fish in a dish and work the Creole rub all over it. Cover and place in the fridge for at least 1 hour.
FOR THE MANGO AND SESAME SALSA
Place the chopped mango in bowl and add the scallions, chile, garlic, soy sauce, lime juice, sesame oil, sugar, cilantro, salt and pepper. Mix well and let stand for 30 minutes.
FOR GRILLING THE SALMON:
Preheat a charcoal bbq outdoor grill (refer to NOTE below). When the coals are hot, rake them into 2 piles at either side of the grill and put a foil drip tray in the middle (for indirect heating process).
Tip half the soaked wood chips onto each pile of coals. Cover with the lid, keeping any air vents open during cooking. As soon as the wood chips start to smoke, put the salmon fillets in the center of the grill, cover and cook for 15-20 minutes, until the salmon is cooked.
To test the fish, press the salmon with your finger - the flesh should feel firm and start to open into flakes. Serve hot or at room temperature with the mango and sesame salsa.
NOTE: This recipe instruction uses a charcoal bbq with a lid, but if using a gas grill, follow the manufacturer's instructions for indirect grill-smoking or refer to instruction on the internet
Tips & Variations
- Charcoal grill or propane where both should have a lid for the use of indirect grilling