Tonight, I used my traeger to slow smoke some salmon. It’s a hot smoked salmon, not raw with cold smoke, so the texture is the same as conventionally cooked salmon, but with a fantastic rich, smoky flavor. 

To start, I coated my salmon fillets with brown sugar, salt, and pepper, covered them, and let it marinate in the fridge for 2 hours.

Then, I put my traeger on “smoke,” and stuck the filets on the grill.

Close the lid, and smoke for 30 minutes, then increase the heat to 225, and cook 1 hour longer.

Meanwhile, heat the oven to 425. Pierce sweet potatoes all over with a knife and place on a foil lined quarter baking sheet.

Bake the sweet potatoes for 1 1/4 hours.

While the sweet potatoes bake, cut up a zucchini into cubes. Half it lengthwise, then cut the halves lengthwise into thirds.

Cut the thirds into cubes. 

Add halved grape tomatoes and a minced clove of garlic.

Toss together with salt, pepper, and olive oil on a foil lined quarter baking sheet. 

When the fish and potatoes have 20 minutes left, add the vegetables to the oven.