Sweet Mesquite Bbq Salmon With Corn Salsa Recipes

MESQUITE-SMOKED SALMON

Steps:

• Combine chopped cilantro, wine, soy sauce and lemon juice in a small bowl.
• Whisk in oil a little at a time.
• Place fish in a nonaluminum pan.
• Pour marinade over; refrigerate salmon 4 hours or overnight, turning occasionally.
• Remove fish from marinade and place on rack 30 minutes to dry.
• Pour marinade into smoker's water bath.
• Spread mesquite chips on rack of gas or electric smoker.
• Add onion and bay leaves to water bath and fill with water.
• Fill fish cavity with 1 cup cilantro leaves and stems.
• Oil smoker rack and set fish on rack.
• Cover smoker;set heat on high.
• Smoke salmon until fish is just opaque, about 1 hour.
• Cool 15 minutes.
• Discard skin and grey meat from fish.
• Set fish on platter;surround with cilantro and lemon slices.
• Serve at room temperature with Cilantro Sauce (Recipe #232006).
• To smoke fish in a covered barbeque, prepare medium-low coals in barbeque grill. Push coals to sides.Place marinade,onion and bay leaves in 7x11-inch disposable aluminum pan. Place in center of coals and fill with water. Spread mesquite chips over coals. Oil grill rack. Set fish on rack, cover and smoke,turning once and cooking until opaque, about 1 1/2 hours.

GRILLED SALMON WITH BACON AND CORN RELISH

Steps:

• Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
• Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
• Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
• Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
• Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
• Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
• Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

MESQUITE SALMON

Steps:

• In a small bowl, mix the first eight ingredients. Add wood chips to grill according to manufacturer's directions. , Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat 7 minutes. Spoon mayonnaise mixture over salmon. Grill, covered, 7-10 minutes longer or until fish just begins to flake easily with a fork.