Peach-wood smoked salmon with basil vinaigrette
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Salmon fillets - (6 oz ea); skins removed | |
| Salt | ||
| Freshly ground pepper | ||
| Sugar; for fish | ||
| 2 | pounds | New red potatoes; scrubbed |
| 2 | pounds | Asparagus; trimmed |
| 1¼ | pounds | Sugar-snap peas |
| ¼ | cup | Fresh lemon juice |
| 1¼ | cup | Basil Oil |
| 1 | bunch | Watercress |
| === BASIL OIL === | ||
| 1 | bunch | Basil leaves |
| ½ | cup | Extra-virgin olive oil |
| ½ | teaspoon | Salt |
Directions
Make the Basil Oil: Combine basil, oil, and salt in a blender. Process until smooth; transfer to a glass jar. (Makes ⅔ cup) In the basin of a large outdoor grill, build a fire using charcoal briquettes. Allow the coals to turn gray and ashy; add the wood chips, and wait for the chips to smoke. Season both sides of fillets with salt and pepper and a pinch of sugar. Arrange fillets, flat-sides down, on grill; cover. Smoke until fillets turn opaque and have almost cooked through, 15 to 20 minutes. Using a spatula, remove fillets from grill, and set aside. Fill a large stockpot with cold salted water; add potatoes. Bring to a boil, reduce heat, and simmer until potatoes are fork tender, 15 to 25 minutes. Drain, and let cool enough to handle. Cut large potatoes in half; set aside. Bring two medium pots of salted water to a boil; have ready an ice bath. Blanch asparagus and peas separately until bright green and tender, 30 seconds to 1 minute. Plunge into ice-water bath; drain. Cut asparagus into 1½-inch lengths. Place potatoes, asparagus, and peas in a large bowl. Place lemon juice in a bowl. Whisk in basil oil, and season with salt and pepper.
Drizzle three-fourths of dressing over salad; toss well. Arrange watercress on serving plates. Place the potato salad and smoked-salmon fillets over watercress. Drizzle with remaining basil oil, and serve immediately. Serves 8.
Comments: Peach-wood chips are available from Nature's Own, 11 Roddy Avenue, South Attleboro, MA 02703; (508) 399-8690 Recipe Source: Martha Stewart Living - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.
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