Ignite your passion for smoking with this irresistible smoker recipe. We combine the best of two worlds: tender salmon with crispy skin and aromatic smoked asparagus, refined with a glaze of balsamic vinegar crema. With the Salt-n-Pepper Rub from Helvetic Barbeque, you can give the dish a Swiss touch. This recipe is perfect for your next garden party or a cozy evening with friends. Light the smoker and prepare yourself for a taste experience to remember!
Ingredients:
- 2 salmon fillets with skin, for the perfect BBQ with fish
- 2 tbsp salt-n-pepper rub from Helvetic Barbeque, for an authentic taste
- 4 tablespoons of the best olive oil
- 2 fresh garlic cloves, finely chopped
- 500 g fresh green asparagus, the star of every barbecue in spring
- 10-12 thin strips of bacon, for the extra crunch
- High-quality Aceto Balsamico Crema, for drizzling
Preparation:
- Prepare your smoker for indirect heat and allow it to reach a medium temperature.
- Wash the salmon and pat it dry. Carefully cut the skin side crosswise to allow the flavors to penetrate better.
- In a bowl, mix the olive oil with the salt-n-pepper rub from Helvetic Barbeque and the chopped garlic. Rub the flesh side of the salmon fillets with this mixture to intensify the flavor.
- Take the green asparagus and cut off the woody ends. Wrap each portion of asparagus with strips of bacon, drizzle with olive oil and add the finishing touch with the Salt-n-Pepper rub.
- Place the asparagus and salmon in the smoker. Smoke the salmon skin-side down until it is deliciously crispy (about 15-20 minutes) and let the asparagus get nice and smoky (about 20-25 minutes).
- Just before serving, finish the asparagus with a dash of balsamic vinegar crema.
Presentation tips:
Serve this BBQ highlight on a rustic wooden board and garnish with fresh herbs from the garden. A glass of chilled white wine rounds off the summer barbecue perfectly.
E Guätä!
