Hot Smoked Crispy Skin Salmon Skewer

Jacob is about to enter the Promised Land. He will be one of the venerated Patriarchs of the faith. But before Jacob can become Israel, the man must be broken. Jacob needs to learn that his life is to be one of continual striving with God, but doing it with full dependence on God. He will learn that with God there is a continual heat from the refiner’s fire, but through the adversity there is an unspeakable joy in the journey. And though God probably won’t be wrestling with any of us physically like He did with Jacob, there is a continual tension of finding our greatest peace when we are most intimate in close communion with God. At times we struggle, but in the pain we learn to submit to His will, allow Him to expose our defects, yield to the wounds He creates and then trust Him that the pain is for our greatest good as the “old man” is further put to death. If we act in the flesh and run away or defend ourselves or blame others or whine and complain, we’ll never experience this. As creatures so prone to follow our selfish instincts, there is a serenity that comes when God wrestles us to the ground, breaks us further of our pride and reminds us that our sufficiency is only in Him.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Italian	Superchefs	1	Servings

INGREDIENTS

4		6 oz centre cut salmon
		fillets scaled and pin
		boned
		Olive oil
2	T	Honey
		Salt and pepper
4		Skewers, soaked in water
1		Bag oak chippings for smoker
2		Courgettes
1		Aubergine
2		Red peppers
		Olive oil
		Salt and pepper
1		Italian plum tomatoes
1		Clove garlic
12		Basil leaves
12		Coriander leaves
1/2		Spanish onion
1/2		Green chilli
2	T	White wine vinegar
		Sugar, to taste
		Cayenne pepper, to taste
1		Lime, juice of
4	T	Extra virgin oil

INSTRUCTIONS

Cut each salmon fillet into 5 smaller fillets with the grain of the
fish and skewer back to original shape. Drizzle the skin with honey.
Cut the courgettes into diagonal lozenges. Cut the aubergine into 1
1/2cm thick slices. Cut the peppers into eight equally sliced pieces
and seed and de-pith, dress all the vegetables liberally with olive
oil and salt and pepper.  Gazpacho sauce: Place all the ingredients
into a blender until fine  puree and pass through a sieve, chill in
refrigerator.  Set up the smoker on the stove 15 minutes before.
Griddle all the  vegetables on a hot griddle pan until black lines have
formed and  vegetables are cooked.  Pan fry the salmon skewers skin
side down for 1 minute in a nonstick  pan to crisp up the skin.
Transfer to smoker for 4 minutes.  Arrange griddled vegetables in
centre of a large plate, arrange smoked  salmon skewer on top of this
and drizzle gazpacho dressing around the  last dimension of the plate.
Finish with ripped basil leaves, olive  oil and serve.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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