Smoked Sockeye Salmon with Arugula, Spinach, and Walnut Pesto
Wild Smoked Sockeye Salmon, topped with a buttery Arugula, Spinach, and Walnut Pesto and cooked perfectly in the smoker.
Prepare smoker to ~235F according to manufacturer's instructions. I used mesquite chips to smoke.
Lay the fish on a fish mat, skin side down. Schmear the pesto over top. I used roughly half the recipe of pesto for this dish.
Put the fish in the smoker. Use the internal temperature probe in the thickest part of the salmon. Cooking times will vary depending on how often you open the door to the smoker or how fast the wood burns, but cook to 145F internal temperature. For me, this was about 30 minutes.
Remove from the smoker and serve immediately. Yields: 4-6 servings.