Slow Roasted Wild Salmon with Cheesy Scalloped Potatoes

Difficulty1/5
Prep time10 mins
Cook time30 mins
Serves4 – 6
HardwoodHickory

Hickory roasted salmon topped with an herbed bread crumb mixture and slow cooked for some delicious wood-fired flavor. Add some cheesy, bubbly scalloped potatoes to round out this fresh fish dish.

Ingredients

Slow Roasted Wild Salmon:

1 Side Salmon
1/2 Cup Fresh Bread Crumbs
1/4 Cup Parsley, Roughly Chopped

3 Tbsp Fresh Chives, Roughly Chopped
Juice of 1 Lemon

Jacobsen Kosher Salt, To Taste
Black Pepper, To Taste

Cheesy Scalloped Potatoes:

2 tbsp unsalted butter
1 small onion, minced
2 cloves garlic, minced
3 cups heavy cream

1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 tsp salt

1/2 tsp ground pepper
4 lbs russet potatoes, peeled and cut into 1/8 inch-thick slices
1-1/2 cups cheddar cheese, shredded

Preparation

For the Salmon: When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.

In a bowl mix together bread crumbs, parsley, chives, and lemon juice.

Season salmon with salt and pepper and spread bread crumbs mixture on top.

Smoke salmon for 30 to 40 minutes or until it reaches an internal temperature of 140 degrees F. Serve with scalloped pototoes.

For the Scalloped Potatoes: When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes. Place a dutch oven pan in the grill to pre-heat.

Add butter and onion to the hot dutch oven. Saute until onions start to get color. Add garlic to the dutch oven and saute for approximately 30 seconds.

Add the heavy cream, milk, thyme, bay leave, potatoes, salt and pepper to the dutch oven. Bring to a simmer.

Cover the dutch oven and cook until potatoes are almost tender, about an hour. Stir occasionally to ensure potatoes don’t stick to the bottom of the pan.

Remove and discard thyme sprigs and bay leaves. Transfer potatoes mixture to a baking dish and sprinkle with cheese.

Put the baking dish back on the Traeger and bake until sauce has thickened and bubbling around the sides.

Let it cool and slice to desired size. Serve with salmon. Enjoy!

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