Hot Smoked Salmon & Grilled Veggie Bowls with Herb Sauce & Dill Aioli

I bought a filet of hot smoked salmon for the very first time and my local grocery store to see what I could perhaps make of it.  It looked like it would be delicious on its own, but I was never one to leave something as is, but wanted to utilize and stretch it to make a meal for four and see where it could take me.  This hot smoked filet was in the refrigerated section of the store in a vacuum sealed package. 

LOVE THE FLAVORS IN THIS BOWL. THE SMOKED SALMON IS LOADED WITH FLAVOR

Hot smoked salmon is totally different than the smoked salmon you think of as adorning bagels.  Think cedar planked smoked salmon that has then been chilled.  It had a gorgeous tawny top to it from the smoking process and tons of flavor. 


I remember having smoked fish like this as a youngster and my Grandpa Rice would bring it to us in a brown paper bag from wherever he purchased it.  It was typically trout as opposed to salmon and I adored it.  So good. 

SIMPLE INGREDIENTS FOR THE DILL AOLI. I HAD THIS DILL IN MY HERB GARDEN

This makes a super flavorful bowl over rice or even over greens like spinach or field greens if you want to carb mindful.


Slather on the two sauces and the taste is so incredibly good you just want another bite, and then another and another.  


I would definitely eat this cold the next day,  I’ve always loved cold cooked salmon straight out of the fridge so can imagine myself calling this a “salad” the next day and foregoing the heating   of it.  In fact, it doesn’t have to be served super warm.  It can be room temperature as well.  All those grilled veg and the incomparably good combo of sauces tops this off perfectly.

PREPPING THE VEG

DRY ROASTING THE MUSHROOMS FIRST HELPS THEM RELEASE SO MUCH FLAVOR

ADD THE SALMON LAST. IT ONLY TAKES A COUPLE MINUTES TO WARM UP

Hot Smoked Salmon and Grilled Veggie Bowls


1 cup Jasmine rice
2 1/4 cups water
1 teaspoon salt (I love course sea salt)
1 teaspoon olive oil
1 Tablespoon butter or ghee (optional) 


Pour oil and rice into saucepan and let the rice saute over medium heat for just a minute.  Add in the water and salt and bring to a boil.  As soon as it comes to a boil, turn to low, cover and cook about 8 minutes.  After the rice is cooked stir in the butter or ghee if desired.


8 oz hot smoked salmon
Veggies - you can honestly use any combination you prefer, but following was what I used this particular day,


1 pint baby Bella or white button mushrooms, woody stems removed and sliced
1 red, orange or yellow pepper, cut in strips
Approx. 8-10 asparagus stalks, woody ends removed and cut in 1 inch pieces 
1 small zucchini, cut in half moon shaped pieces
3 scallions, sliced in 1/2 inch pieces
Course sea salt to taste
Pepper
1 teaspoon olive oil
1 teaspoon  Za’atar (a middle eastern spice blend of toasted sesame seeds that can include thyme, cumin and sumac as well)


Herb Sauce


1 cup mixture of fresh herbs such as parsley and cilantro (mint works well also)
1 small shallot, roughly chopped
1/4 cup red wine vinegar
1/2 cup olive oil
2 garlic cloves, peeled
1 teaspoon chili flake (I like Aleppo chili flake)
1 teaspoon salt (course sea salt)


Place all ingredients in a food processor or blender and blend until smooth.  Bit of green fleck are totally fine and make the sauce quite pretty.  This can be made in advance and refrigerated for several days.  The flavors develop after it sits awhile.  This is great on roasted vegetables, meats of many kinds and fabulous on fish.








Dill Aoli
1/3 cup mayonnaise (I like olive oil mayo)
Juice of 1 small lemon
1-2 teaspoons chopped fresh dill


Mix everything together well




If using an outdoor grill, use a grill basket for the veggies.  I used my indoor grill pan which you can find on our Amazon shop page.


Get the grill pan or nonstick skillet to medium to medium high eat and add mushrooms to the dry pan.  Roasting them first without oil concentrates the beautiful juices.  Cook for about 5 minutes then add the sliced pepper and let it begin to char.  After that add a pinch of salt, pepper, Za’atar asparagus, scallions and zucchini.  Cook just until veggies have a nice char on them but are not overly soft. 


Peel skin off salmon and flake into large chunks over the vegetables.  Heat just a couple minutes more to heat salmon through.


Serve over rice with the 2 sauces drizzled over the top with extra for serving.


So good!