YIELD:
4
PREP TIME:
Not specified
COOK TIME: 10 Minutes
COOKING METHOD: Grilling
INGREDIENTS
4 salmon fillets, skinned and deboned about 6-8 oz. each
2 Tablespoons olive oil
1 cup sour cream
2 Tablespoons finely chopped chives
1/8 teaspoon white pepper
½ teaspoon salt
1 teaspoon lemon juice
Additional salt and black pepper for seasoning the salmon
Wood chips (apple, maple, or hickory work great) for grilling
DIRECTIONS
The flavors of salmon and smoke are legendary. While this recipe is especially formulated for the convenience of using infrared grates – you can adjust the method to match your grilling equipment as well.
Preparation
In a small bowl, combine sour cream, chives, white pepper, and salt.
Season salmon with additional salt and black pepper.
Brush salmon with pomace olive oil (useful for high temperature grilling)
Method
Pre-heat your grill to Medium-High and set up for adding smoke using wood chips while grilling. When the wood begins to smoke, place the salmon over the wood chips. Grill the salmon, creating rich grill marks on each side of the fillets. The salmon is cooked when it begins to flake (4-5 minutes per side, depending on the thickness of the fillet.)
Serve the salmon with sour cream chive sauce.
Chef Chris Koetke maintains an exhausting schedule with ease. In addition to a weekly appearance on WGN TV in Chicago and guest slots on WGN radio, his primary role is as Dean of the School of Culinary Arts at Kendall College in Chicago.