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