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Ingredients:
1 side of fresh salmon, filleted
kosher salt
Tarragon Mustard Sauce:
2 oz. Dijon mustard
6 oz. lowfat sour cream
1 bunch fresh tarragon, chopped;
*mix all ingredients, season to taste, let stand to blend flavors
Pepper Melange:
1 Tbs. each rough, cracked peppercorns using black, white, pink and szechuan peppers
Outside charcoal grill with lid
Double handful of wood chips, soaked in water
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Light charcoal in outside grill. Allow to burn down to glowing coals while preparing salmon.
Preheat oven to 325 degrees. Lightly season both sides of filet with kosher salt. Using cracked peppercorns, coat both sides of salmon pressing pepper into filet well.
In a large non-stick pan, heat a little vegetable oil and sear filet on both sides for about 2 minutes each. (Cut filet in half if necessary.) Place salmon on wire rack of grill.
Into a small, aluminum foil lined pan, place 3 to 4 hot coals. Place some of the soaked wood chips on top of hot coals to create smoke. Place this pan inside grill on wire rack with fish. Close grill. When smoke subsides, repeat smoking process. After second time, remove salmon to baking dish and place into 325 degree oven for 7 to 10 minutes until just flaky. Remove from heat and cool. Cut into bite sized squares and serve on platter with sauce on the side.
Serves 8 Recipe submitted by: White House Holiday Recipes
From White House Holiday Recipes, as prepared by White House Chefs Walter Scheib III and Roland Mesnier. (Clinton Administration)  For more information: Find a recipe | Come add a recipe | Share this recipe
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