A nice break from a food subscription delivery gimmick, this one comes from Bobby Flay, a chef we have met multiple times but has still not shaken my hand.
The backstory there is that Wifey McWife and I like Bobby Flay quite a bit. His flavor profiles tend to go with our owns taste, which is to say that we like putting chili peppers in all our dishes. As fans, we’ve been fortunate enough to eat at some of his restaurants and even talk to him a few times. But the first time we had real contact with was him at “Street Eats” at the Borgata in Atlantic City. I thanked him for one of his meals making our engagement a special evening, put out my hand, and he refused to shake it.
What was this entry supposed to be about anyway?
Normally, I refer all recipes directly to the source. However in this case, even Food Network isn’t hosting this recipe. So while I will reprint the pertinent stuff, I still encourage you to pick up a copy of the book yourself. The link above is for Amazon’s listing for convenience and is not a sponsored Amazon affiliate link.
Does It Smoke? Smoked salmon, baby. Of course it smokes! As always though, I’m going to recommend that you be very careful in grilling or smoking salmon or almost any fish for that matter – especially flakier fish. I cooked mine on a heavy duty, non-stick foil.
Flay’s recipe marinates the fish in oil and oregano, with salt and pepper to taste, so that’s what I did. But while his recipe calls for grilling for about three minutes per side over high heat, I smoked mine at about 150 degrees until the temperature of the fish was at about 145 degrees.
For the smoke, I used cherry wood, but just about anything light and/or from the fruiter spectrum is going to work well. It also creates a nice balance with the avocado tzatziki.
Let’s get sauced: The tzatziki complimented the fish, herbs and the smoke perfectly. It also really helped that I love avocados because avocados are amazing. This sauce could be used with an endless amount of dishes from chicken to meat to seafood or even just with some pita chips as a light snack. Here she is:
Makes 1 cup
2 ripe Hass avocados, peeled, pitted, and chopped
2 cloves garlic, chopped
1 serrano chile, chopped
¼ cup Greek yogurt
Grated zest and juice of 1 small lemon
½ English cucumber, finely diced
¼ cup chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
Put the avocados, garlic, serrano, yogurt, lemon zest, and lemon juice in the bowl of a food processor and process until smooth. Transfer the mixture to a medium bowl, stir in the cucumber and parsley, and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours before serving.
Excerpt From: Bobby Flay. “Bobby Flay’s Grill It!.” iBooks.
Don’t be a lemon: The final piece of the puzzle is a nice grilled lemon. The original recipe calls for you to brush a cut lemon with olive oil and them grill it. I forgot the oil, so my lemon looks kind of sad. I also don’t think I got the grill up to a high enough heat to really char it. The flavors were there, but they weren’t perfect, and that’s through no fault of the recipe or Flay. Word of advice – brush it with oil and grill the hell out of the lemon once the grill grates are as hot as the surface of the sun. Because charred lemon is damn good.
Wait…is that? Yes. We served it with roasted asparagus. Asparagus is no longer banned. I’m becoming such an adult at the age of 35 that it’s astounding.
In closing, eat up, buy his book(s), attempt to shake his hand, explain to security that everything is ok and that you’re totally bros.