Summer Veggie Burritos with Goat Cheese
Pan-Smoked Salmon Southwestern Style
This simple method of indoor smoking gives you teh incredible smoked flavor without even having to use an outdoor grill.
4 servings
The Southwestern seasoning gives this dish a sensational flavor. The pan is lined with foil so clean up is a breeze.
Ingredients
-
4 (5-ounce) filets of salmon
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
-
1 teaspoon minced garlic
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Black pepper to taste
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1 tablespoon lemon juice
-
Mesquite smoked chips (about 2 cups)
Instructions
- Season the salmon with cumin, chili powder, garlic and pepper to taste. Drizzle with lemon juice.
- Soak the chips in a bowl of water for 30 minutes. Line a large skillet with foil. Drain the chips and place in a pile in the middle of the pan.
- Place a rack (cooling rack or fish rack) coated with nonstick cooking spray over the chips. Place the seasoned salmon filets on the rack. Cover with foil. Heat the pan over a medium high heat until it begins smoking. Lower the heat and continue to smoke for 25 to 30 minutes or until done. Make sure the over-head vent is turned on. When done, remove the salmon and serve.
Nutritional Info (per serving)
- Calories 263
- Fat 15g
- Saturated Fat 3g
- Cholesterol 84mg
- Sodium 84mg
- Carbohydrates 1g
- Fiber 0g
- Protein 28g
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