Salmon Salad With Chive Vinaigrette

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 2 cups wood chips (alder or hickory)
• 2 shallots, chopped
• 1/4 cup rice vinegar
• 2 tablespoons lime juice
• 4 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 2 tablespoons snipped fresh chives
• 1 1/2 lbs skinless boneless salmon fillets, 3/4 to 1 inch thick (fresh or frozen)
• 1 tablespoon snipped fresh dill
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces mesclun or 8 ounces torn mixed salad greens

Recipe

• 1 at least 1 hour before smoking, soak wood chips in enough water to cover.
• 2 drain before using.
• 3 for vinaigrette, in a food processor bowl or blender container combine shallots, rice vinegar, lime juice, sugar, and 1/2 teaspoon salt.
• 4 with machine running, slowly add oil.
• 5 add chives; process or blend with one or two on-off pulses just to mix.
• 6 set aside.
• 7 thaw fish, if frozen.
• 8 rinse fish; pat dry with paper towels.
• 9 sprinkle fish with dill, 1/2 teaspoon salt, and the pepper.
• 10 cut several slits in a piece of heavy foil large enough to hold fish.
• 11 grease foil; place fish on foil, tucking under any thin edges.
• 12 preheat gas grill.
• 13 adjust for indirect cooking over medium heat.
• 14 add soaked wood chips according to manufacturer’s directions.
• 15 or wrap in foil and add to grill.
• 16 cover and heat about 10 minutes or until chips begin to smoke.
• 17 place foil with fish on grill rack over unlit burner.
• 18 cover and smoke until fish just flakes easily when tested with a fork.
• 19 (allow 15 to 18 minutes per 1/2-inch thickness of fish.) stir vinaigrette.
• 20 in a large bowl pour half of the vinaigrette over mesclun; toss to coat.
• 21 divide mesclun among 4 dinner plates.
• 22 cut fish into 4 serving-size pieces and arrange on top of mesclun.
• 23 if desired, pass the remaining vinaigrette.
• 24 to store any leftover vinaigrette, cover and refrigerate for up to 1 week.