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!