Smoked Poached Salmon

• 2 cups hickory chips
• 1 -3 lb salmon fillet
• 6 tablespoons butter
• 1 cup dry white wine
• 3 -4 fresh dill sprigs or 1 teaspoon dry dill weed
• 2 teaspoons mustard seeds

1. Soak chips in water for 10 to 15 minutes.
2. Wipe fish with damp paper towel. Brush fish flesh with 2 tablespoons of melted butter.
3. Create a boat of heavy duty foil. Lay fish in skin side up. Pour in wine, then arrange dill and mustard seeds on top.
4. When coals are hot arrange coals for indirect heat, then drain wood chips and sprinkle over coals.
5. Place foil boat on grill and cover. Cook until fish flakes when prodded in thickest part.
6. Remove fish from boat with spatula and place on warm, rimmed platter.
7. Drain wine mixture into small pan. Reduce over high heat by half. Remove from heat and stir in remaining 4 T butter. Pass the sauce.

hickory chips, salmon fillet, butter, white wine, dill, mustard seeds

Taken from www.food.com/recipe/smoked-poached-salmon-382193 (may not work)