Grill-Smoked Salmon

 

 

It’s grilling season and this is one of my favorite recipes for summer entertaining.  I serve it on a fish platter whole with the chipotle mayonnaise on the side.

The picture shows how the salmon was served at Zarela and how you could serve it individually. There is a funny story associated with his dish. Famed clothing designer Mary McFadden loved for us to serve this dish when we catered at her gorgeous studio.  The first time we served it, she came into the little space designated as a kitchen, looked at the salmon and asked me: “And how do you plan to serve THAT?  My response was “Any way you want, Mary!” It was she that designed this presentation though in her handmade china it looked different.Mary has exquisite taste and her tables were always a feast for the eyes and gave us very specific rules about how the servers were o dress, timing etc.  She must have been happy with our service because we did many parties for her over the years.

Better still a lasting friendship was born and she decorated one of the apartments I lived in and it was featured in Architectural Digest.  She’s brilliant!

Take away the chipotle mayonnaise and you have yet  another fabulous naturally light Mexican dish.

 

SALMON AHUMADO AL CHIPOTLE

(Grill-smoked Salmon with Chipotle Mayonnaise)

 

2          sides of a 6- to 9-pound salmon, skin on

2          tablespoons minced garlic

2 – 3    canned chipotle chiles en adobo

3          tablespoons Mexican oregano

Salt to taste

2 – 4    tablespoons olive oil, or as needed

1          cup Mayonesa de Chipotle

Jicama Escabechada

 

Run your fingers over salmon to find any pin bones and pull them out with tweezers.

 

In food processor or blender, puree garlic and chipotles (with sauce from can) with 1 tablespoon of the oregano. If too thick to blend, add 1 to 2 tablespoons water. Brush the paste over salmon on both sides. Use full amount for spiciest effect, less for milder flavor. Sprinkle remaining oregano over salmon on both sides. Season with salt to taste. Brush with olive oil and let rest at room temperature at least 15 minutes before grilling.

 

Add some mesquite chips or a small piece of wood to the coals; when it starts smoking, place the salmon on the grill, skin side down. Cover with a baking tray or disposable roasting pan to trap smoke. Cook for approximately 6 to 7 minutes on each side. The outside should be nice and brown, the center just barely cooked (very slightly translucent).

 

Serve at room temperature with Mayonesa de Chipotle and Jicama Escabechada.

 

Serves 8-10.

 

MAYONESA DE CHIPOTLE

(Chipotle Mayonnaise)

 

1          cup commercially prepared mayonnaise

3          tablespoons (or to taste) Pasta de Chipotle

Salt to taste

 

Combine mayonnaise and chipotle paste. Taste for seasoning and add salt if desired. Refrigerate unless using at once.

 

YIELD: about 1 cup.