Pairs exceptionally well with TANIS 2006 Pinotage
 
Salmon:
Mesquite chips
1 TBS whole coriander seed
2 tsp whole cumin seed
1 tsp whole allspice berries
½ tsp kosher salt
1 pound center-cut salmon fillet, skin on
Special Equipment: stovetop smoker

Cool Chipotle Cream Sauce:
¼ cup crème fraiche
2 TBS chopped fresh cilantro leaves
1 tsp minced chipotle chiles in adobo sauce, or to taste
½ tsp freshly-squeezed lime juice
1/8 tsp kosher salt

Salmon: Soak wood chips in a large bowl of cold water for at least 30 minutes.  Toast the whole spices in a small skillet over medium heat until aromatic, about 1 minute.  Cool and grind in a spice mill or clean coffee grinder.  Add the salt and set aside.  Rub the salmon thoroughly with the rub and let sit at room temperature for 30 minutes.  (Save extra spice rub in a sealed container for up to 3 months.)

Drain the chips and scatter in the bottom of the stovetop smoker.  Heat the chips over medium-low heat until smoky, about 10 minutes.  Cook the salmon, covered and skin side down, on a rack in the smoker, until just cooked through, about 15 minutes.  Set aside on a rack to cool to room temperature.  Refrigerate if not serving right away.

Cream Sauce: Stir all the ingredients together to make a smooth sauce.
Serve salmon on thin slices of cucumber with a generous spoonful of Cool Chipotle Cream Sauce.

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