slow roasted wild salmon with cheesy scalloped potatoes
INGREDIENTS
1/2 Cup breadcrumbs
1/4 Cup parsley, minced
3 Tablespoon chives, chopped
1 Whole lemon juice
1 1/2 Pound (1-1/2 to 2 lb) skin-on salmon fillet, preferably wild-caught
To Taste salt
To Taste black pepper
2 Tablespoon butter
1 Small Onion, small diced
2 Clove garlic, minced
3 Cup heavy cream
1 Cup whole milk
4 Sprig fresh thyme
2 dried bay leaves
2 Teaspoon salt
1/2 Teaspoon black pepper
4 Pound russet potatoes, peeled and thinly sliced
1 1/2 Cup cheddar cheese
PREPARATION
Steps
1
For the Salmon: When ready to cook, set the Z Grill to 250℉ and preheat, lid closed for 15 minutes.
2
In a bowl mix together bread crumbs, parsley, chives, and lemon juice.
3
Season salmon with salt and pepper and spread bread crumbs mixture on top.
4
Smoke salmon for 30 to 40 minutes or until it reaches an internal temperature of 140℉. Serve with scalloped potatoes.
5
For the Scalloped Potatoes: When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. Place a dutch oven pan in the grill to preheat.
6
Add butter and onion to the hot dutch oven. Saute until onions start to get color. Add garlic to the dutch oven and saute for approximately 30 seconds.
7
Add the heavy cream, milk, thyme, bay leave, potatoes, salt, and pepper to the dutch oven. Bring to a simmer.
8
Cover the dutch oven and cook until potatoes are almost tender, about an hour. Stir occasionally to ensure potatoes don’t stick to the bottom of the pan.
9
Remove and discard thyme sprigs and bay leaves. Transfer potatoes mixture to a baking dish and sprinkle with cheese.
10
Put the baking dish back on the Z Grill and bake until sauce has thickened and bubbling around the sides.
11
Let it cool and slice to desired size. Serve with salmon. Enjoy!