Herbed Salmon Fillet with Cucumber Sauce

 

2

cups apple wood chips

4

sprigs dill weed

4

sprigs tarragon

1

small bunch thyme

1

large salmon fillet (about 2 lb)

1

large cucumber, seeded and chopped (1 cup)

1

cup Yoplait® All-Natural Fat-free large size plain yogurt

2

tablespoons chopped fresh parsley or 1 teaspoon parsley flakes

2

tablespoons chopped fresh or 1 teaspoon freeze-dried chives

1/4

teaspoon salt

1

clove garlic, finely chopped

• 1 In medium bowl, cover wood chips with water; soak 30 minutes.
• 2 Drain wood chips. Prepare and heat smoker using wood chips and adding water to water pan following manufacturer’s directions.
• 3 Place dill weed, tarragon and thyme lengthwise on top of salmon fillet; secure with string.
• 4 Brush smoker rack with vegetable oil. Place salmon, skin side down, on rack in smoker. Cover and smoke about 1 hour 30 minutes or until salmon flakes easily with a fork. If smoking stops, add additional wood chips through side door of smoker.
• 5 Meanwhile, make Cucumber Sauce. Serve salmon with sauce.
• 6 METHOD FOR CUCUMBER SAUCE: In small bowl, mix all ingredients. Cover and refrigerate at least 1 hour.