Salmon Fillet Marinated in Olive Oil, Tarragon/Dill & Shallot
Prep time: Advance time needed for 2-4 hr. marinate
extra-virgin olive oil
shallot, thinly sliced
chopped dill or Tarragon
Freshly ground pepper
3 lb /
Skinless Salmon Fillet
Chef Sauce Cold Mustard & Mayonnaise
Worcestershire sauce or try soy sauce for the unami flavor and adjust for your taste
Fresh Lemon Juice
Celery Salt to taste
Mix all the ingredients together in a small bowl then taste and taste and adjust remembering that the flavors will intensify overnight. To adjust more mayo will cut flavor and mustard will intensify. Refrigerate for at least a day to allow the flavors to develop. (The sauce can be refrigerated for up to 2 weeks)
In a bowl, whisk 1 cup of the oil with the shallot and dill/tarragon; season with salt and pepper. Let the marinate sit for 15 minutes so the dill/tarragon gets a chance to flavor the oil.
Pour two-thirds of the marinade onto a rimmed baking sheet; add the salmon. Spread the remaining marinade over the fish. Cover with plastic wrap and refrigerate for 2 to 4 hours, the longer the better. Note: If you have a sealable plastic container large enough to hold the salmon use it as you can flip the fish once or twice to get more marinade coverage. The salmon does need to remain whole, so it’s ok to cut into maybe three pieces.
As you get to the end of the marinate time, light a low heat grill for indirect cooking and soak some cherry/apple wood chips. Season salmon with salt and pepper. When coals have turned grey and burned down to lower heat, drain and place chips on coals. Season with salt and pepper, then slide the salmon onto cool side of grill and cover grill with air holes in top over fish, try for about 225/250. Allow fish to roast in smoke and low heat for about 10 minutes, check for finish, I like a bit of pink still in the fish, remove and cover with foil. Break in to pieces and serve. Even better if chilled overnight and served cold or at room temperature.
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