what: Upstream salad
where: Midwood Smokehouse, 702 Cross Hill Road
So, what am I doing ordering salmon at a barbecue joint? Well, “Sockeyes” is the leading franchise name contender for Seattle’s NHL expansion team and we are in the midst of playoff season so it is top of mind … but it is a fair question. Look, the pink fish doesn’t require hours of low and slow pit mastery to make it fall-off-the-bone tender like its Smokehouse menu brethren, but hot hickory smoked salmon done well can make my taste buds dance, dab and nae nae just as joyfully as a gorgeous rack of ribs or a platter of juicy brisket.
Whether grilled, blackened, oven baked or salt-cured into the ultimate bagel topper—salmon dishes rarely have the capacity to rock my world. Salmon tends to be the sensible choice that won’t throw a wrench into whatever fad diet you’re currently hanging your hat on. That is not what’s up here: This is hickory, dickory, delicious.
That distinct hickory wood smoke flavor is front and center. The meat is smooth, flaky and moist and pairs beautifully with the contrasting textures of the quinoa and greens. This filling salad is rounded out with diced tomatoes, cucumbers and chickpeas.
Midwood Smokehouse is open Monday through Thursday and Sunday from 11 a.m. to 10 p.m. and Friday and Saturday from 11 a.m. to 11 p.m. — Mike Dojc