Smoked Poached Salmon

1. 1

   Soak chips in water for 10 to 15 minutes.

2. 2

   Wipe fish with damp paper towel. Brush fish flesh with 2 tablespoons of melted butter.

3. 3

   Create a boat of heavy duty foil. Lay fish in skin side up. Pour in wine, then arrange dill and mustard seeds on top.

4. 4

   When coals are hot arrange coals for indirect heat, then drain wood chips and sprinkle over coals.

5. 5

   Place foil boat on grill and cover. Cook until fish flakes when prodded in thickest part.

6. 6

   Remove fish from boat with spatula and place on warm, rimmed platter.

7. 7

   Drain wine mixture into small pan. Reduce over high heat by half. Remove from heat and stir in remaining 4 T butter. Pass the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.