Pan-Smoked Salmon Fillet with Pepper Salad



U.S. Metric Ingredients
3 lb 1.5 kg Salmon fillets
1 fl oz 30 mL Vegetable oil
¾ tsp 3 mL Ground coriander
¾ tsp 3 mL Ground cumin
¼ tsp 1 mL Ground cloves
½ tsp 2 mL Ground fennel
½ tsp 2 mL Black pepper
1 tsp 5 mL Salt
3 lb 1.5 kg Roasted Pepper Salad



  1. Cut the salmon fillets into 4-oz (125-g) portions.
  2. Brush the salmon lightly with oil.
  3. Combine the spices and salt. Sprinkle over the fish to coat them in a light, even layer.
  4. Set up a smoke-roasting system as shown in Figure 4.1. Heat the pan of wood chips or sawdust on top of the stove until smoke appears. Lay the salmon fillets on the rack, cover, and turn the heat to medium-low. Smoke-roast for 2 minutes.
  5. Transfer the pan to an oven preheated to 400°F (200°C) and continue roasting another 8–10 minutes, or until the fish is just cooked through.
  6. Arrange the salmon fillets and the pepper salad on plates. Serve immediately.

Per serving: Calories, 370; Protein, 29 g; Fat, 25 g (60% cal.); Cholesterol, 70 mg; Carbohydrates, 9 g; Fiber, 2 g; Sodium, 470 mg.