Alder Hot Smoked Salmon with Pistachio and Dried Cranberry Crust and Orange Chipotle Vinaigrette Recipe
This recipe is adapted from one by Julie Campoy in her book Julienne. The original recipe called for baking the Salmon. I elected to hot smoke it with Alder wood. I added honey and mustard to coat the fish so the topping would adhere. I also added chopped cilantro and Feta cheese as garnish at the table. I served the vinaigrette tableside. I served it with brown rice and grilled squash.
For a wine I chose a Cline 2010 blend called Cashmere. It is blend of Mourvedre, Syrah and Grenache. It is fruit forward with hints of cherry, raspberry and plum
Ingredients
- 12 oz boneless skinless salmon filet
- 1/4 cup shelled pistachio nut, coarsely chopped
- 1/4 cup dried cranberries, coarsely chopped
- 1 Tbs Honey
- 1 Tbs Dijon mustard
- salt/garlic pepper to taste
- 1/2 orange chipotle vinaigrette (link provided below)
- chopped cilantro (optional)
- crumbled Feta cheese
- 3 oz Alder wood chunks
Directions
- Preheat smoker to 250^ with Alder wood.
- Coat the salmon with honey and mustard. Top with pistachios and dried cranberries. Hot smoke for 30 minutes.
- Serve with garnishes and vinaigrette tableside.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 2 servings | |
| Calories 639 | |
| Calories from Fat 330 | 52% |
| Total Fat 36.74g | 46% |
| Saturated Fat 9.2g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 713mg | 30% |
| Potassium 1023mg | 29% |
| Total Carbs 36.16g | 10% |
| Dietary Fiber 4.3g | 14% |
| Sugars 26.57g | 18% |
| Protein 42.24g | 68% |
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