Smoked Poached Salmon
|Hickory chips/Alder chips||2 Cup (32 tbs)|
|Salmon fillet||3 1⁄2 Pound|
|Dry white wine||1 Cup (16 tbs)|
|Dill sprigs/1 teaspoon dried dill weed||4|
|Mustard seeds||2 Teaspoon|
Soak hickory chips in water to cover for 10 to 15 minutes.
Meanwhile, wipe fish with a damp paper towel.
Melt 2 tablespoons of the butter in a small pan; generously brush over fish flesh.
Using several thicknesses of heavy-duty foil, make a boat big enough to accommodate fish.
Lay fish in foil boat, skin side up.
Pour in wine, then arrange dill sprigs evenly atop fish (or sprinkle fish with dill weed).
Sprinkle with mustard seeds.
Prepare barbecue fire for cooking by indirect heat
When coals are hot, briefly drain wood chips and sprinkle 1 cup of them over each pile of coals.
Place foil boat on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook until fish flakes when prodded in thickest part (20 to 30 minutes).
With a wide metal spatula, lift fish from foil boat and place on a warm rimmed platter.
Drain wine mixture from foil boat into a small pan; place over high heat and boil until reduced by half.
Remove from heat and quickly stir in remaining 4 tablespoons butter until melted.
Pour sauce into a bowl; pass at the table to spoon over fish.