Recipe

Ten-minute Smoked Salmon With Avocado-radish Salad Recipe

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Ingredients

Directions

Step #1 In a shallow glass baking dish, mix the soy sauce with the mustard & sugar.
Step #2 Add the salmon & turn to coat.
Step #3 Refrigerate for 2 to 3 hrs.
Step #4 Light a grill.
Step #5 If using charcoal, scatter the wood chips & herbs over the coals.
Step #6 If using a gas grill, place the wood chips & herbs in a smoker box or scatter over the heat bars.
Step #7 Place a large double layer of foil wrap over the center of the grill.
Step #8 Arrange the salmon on the foil wrap.
Step #9 Cover up the grill & smoke the salmon until just cooked through, about 10 mins.
Step #10 In a large bowl, mix the mayonnaise with the lime juice & season this with salt & pepper.
Step #11 Gently fold in the radishes, cucumbers, avocado & onion.
Step #12 Using thick oven mitts, carefully lift the foil wrap from the grill.
Step #13 With a thin spatula, transfer the salmon to plates & serve this with the avocado-radish salad.
Step #14 Make Ahead: The hot-smoked salmon can be put in the fridged overnight.
Step #15 Wine Recommendation: The salmon's smoky flavor & its pungent marinade suggest an aromatic, fruity white, such as a Pinot Gris from Oregon.
Step #16 Consider the 1999 King Estate or the 1999 Willamette Valley Vineyards.
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