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Peach-Wood Smoked Salmon with Basil Vinaigrette

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CATEGORY CUISINE TAG YIELD
Seafood 8 servings

INGREDIENTS

8 Salmon fillets – (6 oz ea); skins removed
Salt
Freshly ground pepper
Sugar; for fish
2 lb New red potatoes; scrubbed
2 lb Asparagus; trimmed
1 1/4 lb Sugar-snap peas
1/4 c Fresh lemon juice
1 1/4 c Basil Oil
1 bn Watercress
=== BASIL OIL ===
1 bn Basil leaves
1/2 c Extra-virgin olive oil
1/2 ts Salt

INSTRUCTIONS

Make the Basil Oil: Combine basil, oil, and salt in a blender. Process
until smooth; transfer to a glass jar. (Makes 2/3 cup) In the basin of a
large outdoor grill, build a fire using charcoal briquettes. Allow the
coals to turn gray and ashy; add the wood chips, and wait for the chips to
smoke. Season both sides of fillets with salt and pepper and a pinch of
sugar. Arrange fillets, flat-sides down, on grill; cover. Smoke until
fillets turn opaque and have almost cooked through, 15 to 20 minutes. Using
a spatula, remove fillets from grill, and set aside. Fill a large stockpot
with cold salted water; add potatoes. Bring to a boil, reduce heat, and
simmer until potatoes are fork tender, 15 to 25 minutes. Drain, and let
cool enough to handle. Cut large potatoes in half; set aside. Bring two
medium pots of salted water to a boil; have ready an ice bath. Blanch
asparagus and peas separately until bright green and tender, 30 seconds to
1 minute. Plunge into ice-water bath; drain. Cut asparagus into 1 1/2-inch
lengths. Place potatoes, asparagus, and peas in a large bowl. Place lemon
juice in a bowl. Whisk in basil oil, and season with salt and pepper.
Drizzle three-fourths of dressing over salad; toss well. Arrange watercress
on serving plates. Place the potato salad and smoked-salmon fillets over
watercress. Drizzle with remaining basil oil, and serve immediately. Serves
8.
Comments: Peach-wood chips are available from Nature's Own, 11 Roddy
Avenue, South Attleboro, MA 02703; (508) 399-8690
Recipe Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.

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