Both gorgeous and brimming with flavor, this hot smoked salmon makes an excellent dish for entertaining. Smoking it creates a flaky, yet juicy, filet, and seasoning it with Spicely's Organic Fish Grill & Broil spice blend offers a non-overwhelming kick.

Prep Time: 30 minutes

Total Cook Time: 3-6 hours

Serves: 2

Ingredients (Salmon)

• 2 large salmon filets (or barbecue cuts), skin intact and pin bones removed
• 1 tsp kosher salt
• 1 tsp Organic Fish Grill & Broil Seasoning
• oil

Directions (Salmon)

1. Sprinkle salt and seasoning on fish. Cover and let cure for a few hours in the refrigerator.
2. Brush the skin with a light coat of oil, and place skin-down in smoker.
3. Smoke over wood chips or charcoal, keeping the temperature inside the smoker between 150-160°F until the thickest part of the fish reads 150°.
4. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.

Ingredients (Lentils)

• 1 cup red lentils, rinsed and sorted
• 1/2 cup white wine
• 1 1/2 cup broth (preferably vegetable or chicken)
• 1 tsp Organic Chicken Kebab Seasoning
• 1 clove minced fresh garlic
• olive oil
• kosher salt

Directions (Lentils)

1. Sautee fresh minced garlic with olive oil. Add lentils and cook for a minute.
2. Deglaze with white wine and let reduce until almost gone.
3. Add broth and seasoning. Bring to a boil, place lid, and reduce heat to a simmer.
4. Cook until most of the liquid is gone, approximately 10-12 minutes.
5. Sprinkle in a good 3-finger pinch salt, mix with a fork, and serve. Add additional salt to taste.