3 smoked chicken breasts
3 wild salmon filets
garden tomatoes of your liking (I used small sweet cherry and pear tomatoes)
cucumbers, sliced into thick rounds and then quartered
caper berries (available at specialty food stores and some grocery stores) or capers
marinated feta cheese (available at most grocery stores)
jammy hard boiled eggs (these come out perfectly every time, in 7 minutes)
small cooked red potatoes, salted and peppered
Fresh figs, quartered; or, other firm fruit that compliments your proteins
Minced chives or parsley
Margot's Morsels in Simply Salt
I like to smoke chicken breasts once a week to have them all week for lunch or dinner. Anyone who regularly smokes chicken usually includes skin and bone and I've found that the boneless/skinless breasts smoke nicely and quickly while still holding that smokey flavor.
Preheat smoker to 225 degree (low and slow) This usually take an hour or so, depending on the thickness of the breasts...just keep an eye on the internal temperature (160 degrees). Feel free to brine or rub with olive oil and generous sprinkling of your favorite seasoning (I used herbs de provence).
Salmon filets were not skinned for cooking but, rubbed all over with olive oil, salt, and pepper. On the BBQ they take very little time (6-10 min.). I crushed Margot's Morsels (in Killer Garlic) to a fine bread crumb mixed with any other herbs of your choice and sprinkle all over once done.
Once the protein is done, let rest for 10-15 minutes, skin the filets sprinkle generously with the garlic breadcrumbs and slice into pieces. Then compose all the ingredients, sprinkle with chives and serve with mixed greens accompanied by balsamic dressing on the side along with more morsels.
Homemade Balsamic Dressing (or, dressing of your choice):
1 shallot (finely diced), about 2 Tablespoons
2 Tablespoons balsamic vinegar
4-6 Tablespoons good olive oil
2 teaspoons dijon mustard
salt and pepper to taste
Whisk shallots and vinegar together and set aside to release shallot flavor into the vinegar. After 10-15 minutes, whisk in mustard and add olive oil in a thin steady stream while continuously whisking.