Directions: |
Directions:Begin by soaking the applewood chips in cold water, allow them to soak for 30 minutes
Lay 2 large pieces of aluminum foil on the counter, slightly overlapping, these will form the base of the pouch for the potatoes to cook in
Remove the green stalks from the top half of the leeks and discard
Slit the leeks down the middle, leaving the root intact for the time being. Run the leeks under cold water opening the layers slightly to remove any dirt
Remove the root on the leeks and then chop thinly, biased
Cut the bacon into thin strips, biased
Peel and mince the garlic
Wash the potatoes and then slice into 1/2 inch thick medallions
In a bowl, combine the sliced potatoes, bacon, leeks and garlic
Season the potatoes generously with salt, pepper, and a sprinkly of paprika
Fire up the BBQ to high heat
Lightly oil the aluminum foil with the olive oil, just enough to minimize the sticking of the potatoes
Lay the potatoes out on the foil, fairly flat and evenly
Fold up the aluminum foil to create a well sealed pouch for the potatoes to cook in, ensure it is well wrapped, using a little extra foil if necessary
Place the potato package on the grill and turn the heat down to medium
Meanwhile, it's time to prep the salmon and smoker
Drain the excess water off of the applewood chips and place in your aluminum roasting pan, spreading them across the bottom surface
Move the potatoes over to one side, turn the other side up to high and place the roasting pan right on the grill, while in there, flip over your potato package, close the lid
Allow the potatoes to cook through and the chips to begin to fill the BBQ with smoke, about 12-15 minutes, check often
While that is happening, combine the horseradish, mustard and maple syrup
Season the salmon thoroughly on all sides
Using a fork or a wooden skewer, check the potatoes, once the y are fork tender you can place them on the top rack of your grill, or place them on a baking sheet and slide them into the oven to stay warm, if you keep them well wrapped you won't even need the oven on
Now the chips should be smoking pretty good, so it's time to cook the salmon
Turn the heat up on the side of the grill opposite the chips, using a clean rag (one you don't mind dirtying!), lightly oil the grill to minimize the sticking
Place the whole salmon fillet skin side down on the grill, and then turn the heat back down to medium
Close the lid and allow the smoke to impart flavor while the overall heat of the BBQ bakes the salmon
After 4-5 minutes, open the lid and brush the horseradish-dijon marinade over the top of the fish |
This recipe for Applewood Smoked Salmon with Leek & Bacon Roasted Potatoes is from