Smoked Whitefish Salad
Smoked whitefish salad is a delicious and healthy dish to make in your Z-Grills pellet grill. It’s a great way to get your daily dose of omega-3 fatty acids, protein, and other essential nutrients. The combination of applewood smoked whitefish with crisp vegetables is super satisfying, and the garlic-fueled dressing is the perfect finish.
Equipment
- Z Grills 450B Wood Pellet Grill
- Z Grills Apple Wood Pellets
- Grill Mat
- Tongs
- Whisk
Ingredients
Salad
- 16 ounces cod, or other firm whitefish
- 1 ½ tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 1/8 teaspoon black pepper
- ½ teaspoon dried parsley
- 6 ounces vine-ripened tomatoes
- ½ small red onion, thinly sliced
- 2 cups chopped romaine lettuce, or other lettuce of choice
Garlic Vinaigrette
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- 2 garlic cloves, grated
- ¼ teaspoon dried parsley
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your Z-Grills (preferably with branded wood pellets) or other wood pellet grill to 225 degrees Fahrenheit.
- Brush the cod with oil—season with salt, garlic powder, black pepper, and parsley.
- Transfer to the grates (use a grill mat if you wish), close the lid and smoke the fish for 1 hour or until the internal temperature reaches 145 degrees Fahrenheit. Add the tomatoes to a small baking sheet and place the baking sheet onto the grates during the last 40 minutes of smoke time.
- Add the onion and lettuce to a large bowl. Whisk the vinaigrette ingredients together in a separate bowl.
- Remove the cod and tomatoes from the grill and set aside to cool. Lightly dress the onion and lettuce with some of the vinaigrette in the meantime.
- Break the cod into pieces and add to the onion and lettuce. Follow with the tomatoes.
- Finish the smoked whitefish salad with the remaining dressing and serve.
Notes
If you have extra time, dry brine the fish. To dry brine, combine 3 tablespoons of granulated sugar with 3 tablespoons of kosher salt and generously coat the fish. Then refrigerate for 45 minutes to an hour, rinse off the brine, pat dry, and season the fish.
