Cooter, our chef in Rochester, concocted this tongue-tinglin’ booster sauce. Its flavor dances all around in your mouth with every tender bite of the sweetly smoked salmon.

　　

Ingredients

feeds 6

　　

The Sauce

1 1/2 tablespoons olive oil

　　2 medium jalapeño peppers, seeded and minced

　　2 large cloves garlic, minced

　　2/3 cup rice wine vinegar

　　Juice of 1 lemon

　　Juice of 1 lime

　　1 1/2 cups Mutha Sauce (page 165)

　　3 tablespoons honey

　　3 tablespoons chopped fresh mint

　　

The Fish

3 large cloves garlic, minced

　　1 tablespoon minced fresh ginger

　　2 tablespoons brown sugar

　　1/2 tablespoon kosher salt

　　Black pepper

　　2 tablespoons olive oil

　　1 large salmon fillet (about 2 1/2 pounds)

　　

Step 1

Douse 2 cups applewood chips with water to cover. Soak for half an hour. Remove the grill rack and fire up the grill.

　　

Step 2

Throw together the sauce. Heat the olive oil in a small saucepan over medium-high heat. Toss in the jalapeños and garlic. Cook for 2 minutes, then pour in the vinegar, lemon juice, and lime juice. Swirl in the Mutha Sauce, honey, and mint. Simmer briefly, then set the sauce aside and keep warm.

　　

Step 3

Crush the garlic and ginger to a paste along with the brown sugar, salt, and pepper. Work in the olive oil. Rub the mixture all over the pink flesh of the fish. Oil a piece of aluminum foil, and roll up the edges to make a pan for the fish. Place the fish on it, skin side down.

　　

Step 4

Check your grill. Once the coals are good and hot, push them off to one side. Drain the chips and scatter them over the coals. They’ll splatter a bit and then start smoking nicely. Reposition the grill rack and place the fish in its pan on the side opposite the coals to cook with indirect heat. Cover the grill and smoke slowly at 250° to 275° for 40 to 45 minutes, till cooked through. Drizzle the sauce over the fish. Slice into portions and serve fast.

　　Dinosaur Bar-B-QueTen Speed Press