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4 - 8 oz. skinless, boneless salmon filets
1 tsp. salt and 1 tsp. pepper, combined
2 Tbs. fresh chopped coriander
Thai-Style Vegetables
1 red bell pepper, julienned
1 summer squash, small and tender
2 green onions, chopped medium
2 celery stalks, julienned
½ c. finely chopped shallots
½ c. fresh lime juice
½ tsp. salt
½ tsp. chili powder
½ c. fresh chopped coriander
½ c. fresh chopped mint
Pinch of sugar


Load wood box with apple wood. Preheat smoker at 250°F for 20 minutes. Put salmon on Cookshack Seafood Grills and liberally sprinkle seasoning mixture on the filets. Insert fish into preheated smoker and prepare vegetables.
Smoke for 30 - 40 minutes.
In a medium sauté pan heat vegetable oil to smoking point. Add cut and prepared vegetables together and sauté quickly. Finish with remaining spices until the vegetables reach desired tenderness. Add lime juice just before serving.
Neatly arrange vegetables on side of each filet allowing enough for four portions. Serve with warm flour tortillas, guacamole and a black bean salad. Yield: 4 servings