Smoked Fresh Filet Of Salmon With Basil/Garlic/Olive Oil Sauce
Slapped it on my electric smoker bought back in 1984 when I was last in Houston with the company who was kind enough to pay my shipment back to Sfax, Tunisia where I was working then.
Salmon does not take long to cook and the only thing I wanted to do it was to give it a slight smoky flavor. But it did take 1½ hours to cook. Put one pack of wet apple wood chips over the heating element , put the bowl of water over the chips with one carrot, one onion, and the heart of a celery to give the water and vapors taste. The salmon was cooked and smoked to perfection specially with the vapors keeping it moist.
Note: The skin will stick to the grill. So overturn the onto a plate and free the fish with your fingers. The skin will stay on the grill.
Served it with a sauce made of a bunch of basil leaves, 3 cloves of garlic, and ¼ cup olive oil all processed into a fine sauce.
The taste of the smoky salmon was exquisite and divine served with a lentil / buckwheat / cherry tomato salad.
We all enjoyed it tremendously.