Mesquite Salmon Steaks with Summer Vegetable Salsa
Smoked with mesquite, seasoned with chili powder, and served with salsa, these steaks have a Tex-Mex kick. Because the salmon won't be smoked for long, be sure the mesquite builds up a good head of smoke before placing the fish on the grill so it can start smoking from the get-go.
Four 7-ounce salmon steaks
1 tablespoon olive oil
1 tablespoon chili powder
1/2 teaspoon salt
1 cup mesquite wood chips, soaked in water for 30 minutes and drained
Summer Vegetable Salsa
1. Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. Sprinkle the drained chips over the coals. In a gas grill, preheat on High. Place the drained chips in the metal smoke box. Or, wrap the drained chips in aluminum foil, pierce a few holes in the foil, and place on the heat source. Cover and let the chips smolder until a good stream of smoke can be seen coming from the lid.
2. Lightly oil the cooking grate. Brush the salmon on both sides with the oil. Season with the chili powder and salt. Place the salmon on the grill and cover. Grill, without turning, until the salmon flakes with a fork, about 7 minutes. Serve immediately, garnishing each serving with a spoonful of salsa.
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Excerpted from THE FIREHOUSE GRILLING COOKBOOK by Joseph Bonanno Copyright© 1998 by Joseph T. BonannoJr.. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.