Lightly Smoked Sockeye Salmon Recipe
Grapefruit beurre blanc, tarragon
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Ingredients
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Main Ingredients
Method
Preparation and Cooking Instructions
- 1
- 2
Smoke the Salmon
Season the salmon fillets with salt and black pepper. Place the soaked wood chips directly on the heat source of your grill or smoker. Once the chips begin to smoke, place the salmon on the grill grates away from direct heat. Smoke for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 3
Make the Grapefruit Beurre Blanc
In a saucepan, combine grapefruit juice and a pinch of salt. Bring to a simmer over medium heat and reduce until about 1/4 cup of liquid remains. Reduce heat to low and whisk in the butter, a few cubes at a time, until the sauce is smooth and emulsified. Stir in the fresh tarragon and lemon zest.
- 4
Serve
Plate the smoked salmon fillets and drizzle the grapefruit beurre blanc over the top. Garnish with additional tarragon if desired.