Grilled or Smoked Salmon with Tomato/Tarragon Sauce

Total time: 25 minutes
   We lightly smoked the salmon, directions are below...  If you prefer, it can simply be grilled or roasted in the oven. The salt is scraped off before serving.

 Ingredients:

• 2 salmon fillets, 12oz (360gr) total weight
• 2 tsp dill weed
• 1 tsp coarse salt
• 1 tsp olive oil
• wood chips for smoking - apple is nice See Barbecue Grills for more info   optional
• 1 small - medium ripe tomato, chopped   about 1/2 cup
• 1 tbs fresh tarragon, snipped   substitute 2 tsp dried
• 1 tbs fresh parsley, snipped    substitute 2 tsp dried
• 2 tbs mayonnaise

 Instructions:

• Rub salmon lightly with olive oil. Sprinkle with dill weed, then salt. 
• Grilling without smoking:  Put salmon in a grill basket if using barbecue grill or use a mesh grill pan or grill mat.  Cook over indirect heat for 10 - 15 minutes depending on thickness.  You might need to cover the grill for 5 minutes or so. 
• Oven:  Put on baking sheet and roast in 400F (200C) oven for 15 - 20 minutes, depending on thickness.
• Smoking:  Soak a small handful of wood chips in water for at least 15 minutes.
• Charcoal: Put some charcoal in the barbecue, off to one side and light it.  When the coals are glowing, add the salmon, either in a basket or on a grill mat, to the other side - in other words, not over the coals.  Throw some wood chips on the coals and cover.  Cook for 10 - 15 minutes
• Gas grill:   Only light one side of the grill.  Wrap the soaked wood chips loosely in foil.  Poke a few holes in the foil and place on the grill.  Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so. Cook for 12 - 18 minutes.
• Tomato Tarragon Sauce:
• Chop tomato.  Snip herbs: hold leaves in one hand and snip with a scissors.
• Put into a small bowl and add mayonnaise.  Mix well.  
• To serve: Gently scrape off the excess salt using a table knife or fork. 
• Serve with Tomato Tarragon Sauce on the side. 

Note: Salmon should flake easily but not be dry; remove from heat when just barely done.