Rosemary, Dill and Thyme-Smoked Salmon Filets with Spicy Garlic Aioli

Rosemary, Dill and Thyme-Smoked Salmon Filets with Spicy Garlic Aioli

Yield: 4 Servings

Salmon filets, skinless and 4 oz each 4 each (1#)

Rosemary, preferably dried 3 Tablespoons

Dill, preferably dried 3 Tablespoons

Thyme, preferably dried 3 Tablespoons

Salt and pepper As Needed

Rice, uncooked 2 ½ cups

Aioli 1/2 cup

Method:

1. Line a large cast iron skillet with 2 layers of foil.  Pour a layer of rice 1” deep.  Mix in the herbs.  Set the skillet over a low flame.  Do not heat at too high a temperature, or the rice will burn.

2. Season the fish with salt and pepper.  Coat a roasting rack or 8 skewers with cooking spray.  Arrange the fish on the rack or skewers and place over the rice.  The rack or skewers should hang over the edge of the pan.  Cover the pan with a domed, tight fitting lid and cook for about 15 minutes, or until the fish is firm to the touch.

3. Serve warm or room temperature with the Aioli.

Spicy Garlic Aioli

Yield: 1/2 Cup

Garlic cloves, peeled, green shoots removed 4-6 each

Egg yolks 2 each

Vegetable Oil 1/2 cup

Salt, pepper and lemon juice to taste

Method:

1. In a blender or processor, finely mince the garlic.  Add the yolks.  With the motor running, carefully pour the oil in a steady stream into the processor.  Season to taste with salt, pepper and lemon juice.

Aioli Variations:

1. For mayonnaise, omit the garlic.

2. For Remoulade, omit the garlic and add 1 Tablespoon of chopped capers, 1 gherkin finely chopped and 2 Tablespoons of chopped dill.