I love smoking and I love Mexican food. How about serving them together?
My smoked salmon green chili salsa comes together so easily. Smoking foods gives so much flavor and takes so little effort. Smoking proteins is so versatile. You can cook meats and fish. I used SALMON in this appetizer to make a dip. Or this less traditional protein in my SMOKED LEG OF LAMB. How about this Shepherds Pie using SMOKED BRISKET?
The salmon is smoked in my TRAEGER grill. The beauty of the Traeger is because you can cook on super low temperatures. I smoke my salmon at 180 degrees for about 3 hours. The green salsa is also so easy to put together. The base of the green salsa are tomatillos, onions and garlic. These 3 ingredients are roasted in the oven to get some char. Once roasted, these ingredients are added to a blender with cilantro and hatch chilies. Did you say spicy?
The final ingredient in this dish is the pickled red onions. I love making pickled red onions. They add such good flavor. They also add great color and some texture. This dish has such good flavor and great color. The dish is also perfect for entertaining. It can be cooked ahead of time so you can spend your time with the guests and not in the kitchen.
The green chili salsa ingredients.
The spiced salmon before smoking.
The salmon after smoking.
The Smoked Salmon Green Chili Salsa Plated.
Feed Your Soul Too
Create a beautiful dish for entertaining that is so tasty and can be prepared ahead with this Smoked Salmon Green Chili Salsa.
Green Chili Salsa
- 8 Whole Tomatillos
- 1 Whole Yellow onion quartered
- 3 Whole roasted hatch chilies
- 1 Bunch Cilantro rough chop
- 2 Lbs Salmon
- 2 Tsp Spanish Paprika
- 2 Tsp Lemon Pepper
- 2 Tsp Adobo seasoning
Green Chili Salsa
Begin by adding the tomatillos and onions to a baking tray. Add to a 400 degree oven for 40 minutes. You are looking for a good char on the veggies. Remove from the oven. Add all the ingredients into a blender. Blend until fully mixed. Set aside.
Liberally season the salmon. Add to your smoker and smoke for 3 hours at 180 degrees. Remove from smoker and assemble topped with the the green chili salsa and the pickled red onions.
Serve and enjoy!