Junior League - Grilled Smoked Salmon With Tarragon Mayonnaise

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 (8 ounce) can chipotle chiles in adobo
• 4 -5 garlic, gloves minced
• 1 tablespoon dried mexican oregano
• 2 tablespoons olive oil
• 3 egg yolks or 3 equivalent amount egg substitute
• 2 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1 1/2 cups vegetables or 1 1/2 cups olive oil
• 1 tablespoon chopped fresh tarragon
• 8 -10 salmon fillets
• salt
• 2 -4 tablespoons olive oil

Recipe

• 1 for the paste, process the undrained chipotle chiles in a food processor for 1 minute or until pureed. add the garlic, oregano and olive oil. pulse just until mixed.
• 2 for the mayonnaise, combine the egg yolks, lemon juice, dijon mustard and salt in a blender. process until mixed. add the oil gradually, processing constantly until emulsified. stir in the tarragon.
• 3 for the salmon, brush ½ cup of the paste over both sides of the salmon; use the full amount for a very spicy effect and less for a milder flavor. sprinkle with salt. brush with the olive oil. let stand at room temperature for 15 minutes.
• 4 add mesquite chips to hot coals in a grill. arrange the salmon on the grill rack skin side down when the chips begin to smoke. cover the salmon with a baking tray or disposable roasting pan to trap the smoke. smoke for 6 to 7 minutes per side or until the center is just barely cooked and the outside is brown. serve with the mayonnaise.