Sunny's BBQ Salmon and Arugula Salad

Ingredients

For salmon:

• 1 side of salmon
• 1 tablespoon liquid smoke, mesquite
• 3 tablespoons olive oil

For rub:

• 1/4 cup sweet paprika
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup, plus 1 tablespoon sugar

For salad:

• 1 bunch arugula
• 1/4 cup thinly sliced red onion (paper thin on mandoline)
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• Sea salt
• Fresh black pepper

Preparation

1. Pat salmon dry. Place salmon skin side down on baking sheet lined with parchment paper or non-stick aluminum foil. In zigzag motion, drizzle liquid smoke over flesh of salmon; let rest 5 minutes.
2. In medium bowl stir paprika, onion powder, garlic powder, salt, pepper and sugar. Gently pour seasoning blend over entire top of salmon patting it into flesh evenly. Let rest at room temperature for 2 hours.
3. Preheat grill to 400º F. Drizzle olive oil over salmon. Place salmon skin side down on grill over indirect heat and cook until medium rare, about 20 minutes depending on size of salmon. Remove from grill and tent loosely with aluminum foil and rest 10 minutes before serving flaked into salad or on side cut into portions.
4. In large bowl toss arugula, onion and lemon juice. Drizzle over olive oil, sprinkle lightly with salt and few grinds of black pepper; toss again. Serve salad with flaked salmon on top or on side as main entrée.

Serves

6-8 servings

Notes, Tips & Suggestions

Recipe courtesy Sunny Anderson

Source

Propane Education & Research Council

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