Smoked Salmon With Peppercorn Crust And Tarragon Mustard

INGREDIENTS

INSTRUCTIONS

TARRAGON MUSTARD SAUCE: mix all ingredients, season to taste, let
stand to blend flavors  Outside charcoal grill with lid. Double handful
of wood chips, soaked  in water. Light charcoal in outside grill. Allow
to burn down to  glowing coals while preparing salmon. Preheat oven to
325 degrees.  Lightly season both sides of filet with kosher salt.
Using cracked  peppercorns, coat both sides of salmon pressing pepper
into filet  well. In a large non-stick pan, heat a little vegetable oil
and sear  filet on both sides for about 2 minutes each. (Cut filet in
half if  necessary.) Place salmon on wire rack of grill. Into a small,
aluminum foil lined pan, place 3 to 4 hot coals. Place some of the
soaked wood chips on top of hot coals to create smoke. Place this pan
inside grill on wire rack with fish. Close grill. When smoke  subsides,
repeat smoking process. After second time, remove salmon to  baking
dish and place into 325 degree oven for 7 to 10 minutes until  just
flaky. Remove from heat and cool. Cut into bite sized squares  and
serve on platter with sauce on the side.  Hi everyone I was playing on
the computer instead of wrapping  presents and stumbled on to the white
house web site ( I'm a freak  but it's kinda cool
http://www.whitehouse.gov). I saw on there a  couple of recipes for the
holidays and thought I would share. I have  just cut and pasted from
the site so I hope all is right. Posted to  recipelu-digest Volume 01
Number 397 by KAY71393 <[email protected]>  on Dec 23, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 11
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 124.7mg
Potassium: 47.5mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g