Stove Top Smoker Smoked Salmon Gone to Heaven |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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From the cookbook, Smokin . In this simple recipe, a plump juicy salmon steak sits on top of tender white beans and sweet leeks. The beans and leeks are given a last minute zing with golden brown garlic and fresh parsley. This is perfect winter food-warm and cozy and incredibly easy. The beans are also excellent served with sea scallops or jumbo shrimp. Ingredients:
2 smoked salmon steaks or 2 smoked salmon fillets, 1 1/4-inch thick |
3 tablespoons extra virgin olive oil |
1 tablespoon unsalted butter |
2 medium leeks, cleaned and sliced 1/2-inch thick (about 2 cups) |
kosher salt |
1 (19 ounce) can cannellini beans or 1 (19 ounce) can white beans, drained and rinsed |
1 cup chicken broth |
4 garlic cloves, peeled and sliced thin |
4 tablespoons chopped fresh flat-leaf parsley or 4 tablespoons thin sliced scallions |
Directions:
1. Smoke the salmon steaks over medium heat, using alder, cherry or maple using your stove top smoker. (see related recipe).
2. While the salmon is smoking, heat 1 tablespoon of the olive oil and butter in a large skillet until the butter is foaming.
3. Stir in the leeks, season them lightly with salt and cook, stirring until they are wilted, about 4 minutes.
4. Gently stir in the beans, toss a few times, and pour in the chicken broth.
5. Bring to a boil, adjust the heat to simmering and simmer, uncovered, until there is enough syrupy liquid left to generously coat the beans, about 8 minutes.
6. If the salmon is done to your likeness before the beans are ready, remove the smoker from the heat and open the top an inch or two.
7. Heat the remaining 2 tablespoons oil in a very small skillet over medium-low heat.
8. Scatter the garlic over the oil and cook, shaking the pan, until it is a very pale golden brown, about 2 minutes.
9. Remove immediately from the heat and stir in the parsley, then stir the whole thing into the beans.
10. Taste the beans and add salt and pepper to taste.
11. Divide the beans between two warm shallow bowls.
12. Top each with a piece of salmon and serve at once.
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