Pan Smoked Salmon Southwestern Style Recipes

SOUTHWEST SALMON WITH CILANTRO-LIME SAUCE (COOKING FOR 2)

Steps:

• In small bowl, mix sour cream, cilantro, lime peel, lime juice, honey and salt; set aside.
• Season salmon fillets with taco seasoning mix. In 8-inch skillet, heat oil over medium heat. Add fillets to skillet, skin-side down.
• Cook 6 to 8 minutes or until skin is browned. Turn fillets; cook 2 to 4 minutes or until salmon flakes easily with fork.
• Serve salmon with cilantro-lime sauce.

PAN SMOKED SALMON SOUTHWESTERN STYLE

Steps:

• Season the salmon with cumn, chili powder, garlic and pepper to taste.
• Drizzle with lemon juice.
• Soak the chips in a bowl of water for 30 minutes.
• Line a large skillet with foil.
• Drain the chips and place in a pile in the middle of the pan.
• Place a rack (cooling rack or fish rack) over the chips.
• Place the seasoned salmon filets on the rack.
• Cover with foil.
• Heat the pan over a medium high heat until it begins smoking (until you smell it).
• Lower the heat to low - medium low to smoke for 25 to 30 minutes or until done.

EASY SMOKED SALMON

Steps:

• Place salmon, skin side down, in an 11x7-in. baking pan coated with cooking spray. Sprinkle with brown sugar, salt and pepper. Drizzle with liquid smoke. Cover and refrigerate for 4-8 hours., Drain salmon, discarding liquid. Bake, uncovered, at 350° until fish flakes easily with a fork, 35-45 minutes. Cool to room temperature. Cover and refrigerate for 8 hours or overnight. If desired, serve with capers and lemon slices.