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.