slow roasted wild salmon with cheesy scalloped potatoes
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
For the Salmon: When ready to cook, set the Z Grill to 250℉ and preheat, lid closed for 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 140℉. Serve with scalloped potatoes.
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.
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.
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. Stir occasionally 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 sprinkle with cheese.
Put the baking dish back on the Z Grill and bake until sauce has thickened and bubbling around the sides.
Let it cool and slice to desired size. Serve with salmon. Enjoy!