Thai Salmon over Spicy Fettuccine

As a special gift Patti received Spicy Thai fettuccine noodles, so we had to think of a special way to serve them. Patti came up with an interesting Thai sauce and bought some fresh salmon to make a low fat, healthy and quick dinner.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Thai Salmon over Spicy Fettuccine
A Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 10-15 minutes at 375 degrees (190c)
Grill: Green Mountain Wood Pellet Grill/Smoker.

Ingredients: Thai Salmon over Spicy Fettuccine

• 6 4oz. salmon fillets
• 8 ozs. Pappardelle’s Spicy Thai or your favorite brand fettuccine, cooked and drained

Sauce

• 1 Tablespoon garlic-wine vinegar
• ¼ cup “lite” soy sauce
• ½ cup honey (to make measuring easy, spray measuring cup lightly with cooking spray)
• 5 Tablespoons hot Chinese mustard
• 1 Tablespoon garlic, minced
• ½ cup green onions, sliced
• ¾ cup Sake or white wine

Thai Salmon over Spicy Fettuccine
A Pellet Grill Recipe

Directions: Thai Salmon over Spicy Fettuccine

Whisk the sauce ingredients over medium heat. Simmer for 5 minutes.
Place salmon in lightly greased cast iron skillet. Top with ½ of your sauce.
Mix remaining sauce into the noodles.
Serve noodles topped with the cooked salmon.

Simmer Sauce for 5 Minutes

Place Salmon in a Lightly Greased Cast Iron Skillet

In The Smoke on the Green Mountain Wood Pellet Grill

Thai Salmon over Spicy Fettuccine
A Pellet Grill Recipe

Cooking Directions: Green Mountain Wood Pellet Grill/Smoker

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.

So after the grill comes up to temp and burns clean turn it back down to 375 degrees (190c). Place everything directly onto the grill and just let it hang out in the smoke and get happy.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Thai Salmon over Spicy Fettuccine
A Pellet Grill Recipe

Spicy Fettuccine

Cooking In the Oven: I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Green Mountain Grill/Smoker is just like your oven except it uses wood pellets and has wheels. Patti would do 10-15 minutes at 375 degrees (190c)

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger wood pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion,
Ken & Patti

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Our Thanks To:

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/  

F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com 

Lodge Cast Iron
www.lodgemfg.com

Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com

Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/

Louisiana Wood Pellet Grills
877 303 3134
http://www.louisiana-grills.com/