• Make-Ahead
• Healthy
• Staff Favorite

Ingredients

1. 2 tablespoons soy sauce
2. 1 tablespoon mustard
3. 1 teaspoon sugar
4. One 1 1/4-pound center-cut skinless salmon fillet, cut crosswise into 6 portions
5. 1 cup small hardwood chips, such as hickory or apple
6. 4 woody herb stems and sprigs, such as rosemary, thyme or winter savory
7. 1/4 cup mayonnaise
8. 1 tablespoon fresh lime juice
9. Salt and freshly ground pepper
10. 6 radishes, thinly sliced
11. 2 medium cucumbers—peeled, halved, seeded and thinly sliced
12. 1 avocado—peeled, pitted and cut into 1-inch slices
13. 1/2 small red onion, thinly sliced

Directions

1. In a shallow glass baking dish, blend the soy sauce with the mustard and sugar. Add the salmon and turn to coat. Refrigerate for 2 to 3 hours.
2. Light a grill. If using charcoal, scatter the wood chips and herbs over the coals. If using a gas grill, place the wood chips and herbs in a smoker box or scatter over the heat bars. Place a large double layer of foil over the center of the grill. Arrange the salmon on the foil. Cover the grill and smoke the salmon until just cooked through, about 10 minutes.
3. In a large bowl, mix the mayonnaise with the lime juice and season with salt and pepper. Gently fold in the radishes, cucumbers, avocado and onion.
4. Using thick oven mitts, carefully lift the foil from the grill. With a thin spatula, transfer the salmon to plates and serve with the avocado-radish salad.

Make Ahead

The hot-smoked salmon can be refrigerated overnight.