We bought a big piece of salmon while we were grocery shopping the other day, and Matt decided to smoke the fish so we could use part of it on a salad and part of it for bagel & lox sandwiches. He brined it last night, and then this evening smoked it over very low heat with mesquite wood for about two hours. The result was delicious! It was salty, smoky, tender and a bit crispy on the edges.
While the salmon was smoking, I made us each a big salad filled with arugula, romaine lettuce, carrots, broccoli, red peppers, and soy nuts. I dressed our salads simply with a quick vinaigrette that included:
- Olive oil
- Red wine vinegar
- Dried dill
- Lemon juice
- Salt and pepper
I also served us each a slice of toasted whole wheat rye bread for some good carbs. This dinner was summertime on a plate.
With a nice full belly, I'm headed to bed early tonight to hopefully make a big dent in my book. G'night!