How to make it

  • In a small skillet over med. high heat, toast the coriander seeds, mustard seeds and peppercorns until fragrant and a few begin to top, 1 to 2 min. Transfer spices to a small food processor. Add the garlic & olive oil and process or pound w/ a pestle to a grainy spice paste.
  • Rub the paste on both side of the salmon fillet, and season the fillet w/ salt.
  • Optional: If desired, let salmon marinate w/ the rub for an hour or so before cooking for more intense flavor.
  • Place the base of the smoker on the stovetop over medium heat. Add smoking chips, then the tray fitted w/ the grate. Place the salmon on the grate & slide on the cover. Smoke 18 min. for medium or until salmon is just cooked thru to the center.
  • Remove salmon from the heat and allow to rest 5 min. Meanwhile, slice cucumbers & red onions and sprinkle dried thyme & basil w/ balsamic vinegar and olive oil on a serving platter. Place salmon on bed of cucumbers and serve.

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