By Kipp Rix

Serves 4

I love the fresh flavors of Thai food; my Thai dry seasoning affords that great Thai flavor to several dishes I have done. I believe that when you experience the combination of the Thai and smoke flavors, you will agree that this is one of the best ways to serve salmon. For this recipe I used pecan wood to smoke the fish. Apple or any fruit wood would also work well for the smoke flavor.

Ingredients:

Thai Dry seasoning mix

Combine all ingredients, mix well, and store in an airtight container

1 tablespoon ground cumin

2 tablespoons ground white pepper

2 tablespoons ground black pepper

3 tablespoons red chili powder

3 tablespoons lime juice powder

4 tablespoons ground lemongrass

4 tablespoons dried ground lime zest

4 tablespoons ginger powder

4 tablespoons ground ginger

2 tablespoons crushed dried mint

4 tablespoons crushed red pepper flakes

4 salmon filets, skin on

2 packages toasted almond rice pilaf

Green vegetables or salad

Cooking Directions:

1. Prepare your smoker to a heat of 220°F.

2. Season the flesh side of the salmon filet with the Thai seasoning and allow the filets to rest refrigerated for 4-24 hours.

3. Prior to smoking, allow the filets to rest on the counter for 30 minutes bringing them near room temperature.

4. Place the filets on an aluminum-lined shallow baking pan, skin-side down, and place in the smoker and smoking lightly.

5. Allow the filets to cook for 40 minutes and apply another light smoking.

6. After 50 minutes continue to monitor the fish and continue to cook until done (internal temperature of 145°F).

7. Remove the fish from the smoker; coat each filet with a liberal squeeze of fresh lime juice.

8. Serve with a side of your favorite rice pilaf, vegetables, or salad

Firefighter and Fire House chef Kipp Rix has been in the fire service for 21 years working as both a volunteer with San Juan County, NM, and a career firefighter with Farmington Fire, NM. Kipp’s journey into the world of cooking started at an early age inspired by Graham Kerr (the Galloping Gourmet) and Julia Child. Currently Kipp’s style of cooking specializes in outdoor grilling and smoked meats with a flair for southwest flavors. Kipp has published two Fire House cookbooks, “Fire House Favorites” and “14 Days on Rt. 66,” available through his Web site (fhpllc.net). In 2012, Kipp’s chili “Animas River Red” was awarded the title of “Best Fire Fighter Chili” in the state of New Mexico, having taken first place at the Hook N Ladder Chili Cook Off sponsored by the Ruidoso Fire Department. Kipp is also an adjunct instructor with San Juan College in the fire science department and conducts specialized fire training. In 2011, Kipp became a contributing writer for Fire Engineering and Fire Life, writing a monthly cooking article, and in 2012 launched his premier episode of the Fire House Cuisine Cooking Show on the Fire Life Web site. In 2015, Kipp became a contributing writer with Inspire Health Magazine, where he shares his Fire House-inspired recipes “Healthy Food with an Attitude.”