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Receta Alder Hot Smoked Salmon with Pistachio and Dried Cranberry Crust and Orange Chipotle Vinaigrette
 Salmon with Pistachio and Dried Cranberry Crust. |
 I used Alder wood chunks to smoke with. |
 Salmon components. |
 Coat the fillets with honey and mustard so the topping will adhere. |
 Add topping. |
 Preheat the smoker to 250^ |
 Add salmon to smoker. |
 Hot smoke for 30 minutes or until done. |
 I served the fish with brown rice and grilled squash. |
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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
Ingredientes
- 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
Direcciones
- 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.
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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% |
