Slow Roasted Wild Salmonwith Cheesy Scalloped Potatoes
1 Side Salmon
1/2 Cup Fresh Bread Crumbs
1/4 Cup Parsley, Roughly Chopped
3 Tbsp Fresh Chives, Roughly Chopped
Juice of 1 Lemon
Jacobsen Kosher Salt, To Taste
Black Pepper, To Taste
For the Salmon: When ready to cook, start the Z Grill grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250degrees F and preheat, lid closed, for 10 to 15 minutes.
In a bowl mix together bread crumbs, parsley, chives, and lemon juice.
Season salmon with salt and pepper and spread bread crumbs mixture on top.
Smoke salmon for 30 to 40 minutes or until it reaches an internal temperature of 140degrees F. Serve with scalloped pototoes.
For the Scalloped Potatoes: When ready to cook, start the Z Grill grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes. Place a dutch oven pan in the grill to pre-heat.
Addbutter and onion to the hot dutch oven.Saute until onions start to getcolor. Add garlic to the dutch oven andsaute for approximately 30 seconds.
Add the heavy cream, milk, thyme, bay leave, potatoes, salt and pepper to the dutch oven. Bring to a simmer.
Cover the dutch oven and cook until potatoes are almost tender, about an hour. Stiroccasionally to ensure potatoes don’t stick to the bottom of the pan.
Remove and discard thyme sprigs and bay leaves. Transfer potatoes mixture to a baking dish and sprinklewith cheese.
Put the baking dish back on the Z Grill and bake until sauce has thickened andbubbling around the sides.
Let it cool and slice to desired size.Serve with salmon. Enjoy!
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