Smoke-Grilled Salmon with Fennel and Tarragon
MAKES 4-6 SERVINGS
1 whole salmon fillet, skin intact, 3-4 lb.
Olive oil or vegatable oil for coating
1 lemon, thinly sliced
1 yellow onion, thinly sliced
1 fennel bulb, trimmed and thinkly sliced, feathery tops reserved for garnish
4-5 fresh tarragon sprigs, coarsely chopeed OR 1 Tbsp dried tarragon
1 Tsp Salt
1/2 Tsp freshly ground pepper
Wood chips or chunks, soaked for 30 minutes and drained
Prepare a charcoal or gas grill for indirect grilling over medium-high heat.
Remove any pin bones from salmon fillet.
Coat salmon with oil. Place fillet skin side down in center of the foil and arrange lemon, onion, fennel and tarragon down the center. Spinkle with salt and pepper. Fold foil over salmon fillet and crimp the edges to seal.
Sprinkle wood chips on the grill, or add in a perforated foil packet to a gas grill. Place foil-wrapped salmon on UNHEATED portion of the grill cover, and cook.
After 25 minutes, open foil and check for doneness. Salmon should be opaque throughout and flake easily with a fork. Cooling times will vary depending on the size of the fish.
When done, transfer fish to large platter. Lift fish gently with a long spatula and slide the foil out from underneath. Garnish with the reserved fennel tops and serve.