Salmon with Summer Herbs

By joenelson2516

Ingredients

• Sauce:
• 1 cup extra-virgin olive oil
• 1/2 cup minced fresh parsley, preferably the flat-leaf variety
• 1/4 cup chopped onion
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh mint
• 1 tablespoon minced fresh rosemary
• 1 tablespoon capers
• 1 tablespoon white wine vinegar
• 3/4 teaspoon coarse salt
• 3/4 teaspoon minced anchovies or anchovy paste
• 1/4 teaspoon cayenne or other ground dried hot red chile
• 1/4 fresh ground black pepper
• Paste:
• 2 tablespoons olive oil
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh parsley, preferably the flat-leaf variety
• 2 garlic cloves
• 2 teaspoons white wine vinegar
• 1/2 teaspoon coarse salt
• 1 1/2 pound salmon fillet

Preparation

Step 1

At least 2 hours before smoking the salmon, combine sauce ingredients in a food processor or blender. Refrigerate the sauce.
Combine the paste ingredients in a food processor or blender. Rub the salmon thoroughly with the paste, wrap it in plastic, and refrigerate it for at least 1 hour.
Bring smoker to temperature.
Remove the salmon from the refrigerator and let it sit at room temperature for 30 minutes.
Transfer the salmon to the smoker, skin side down. Smoke until cooked through and flaky, about 45-55 minutes at 225-250 degrees F. Have a large spatula and platter ready when you take it off the smoker because it is fragile. Transfer the salmon to the serving platter. Serve hot with the chilled sauce.