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Receta Alder Hot Smoked Salmon with Pistachio and Dried Cranberry Crust and Orange Chipotle Vinaigrette

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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



Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 2
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Ingredientes

Cost per serving $3.36 view details

Direcciones

  1. Preheat smoker to 250^ with Alder wood.
  2. Coat the salmon with honey and mustard. Top with pistachios and dried cranberries. Hot smoke for 30 minutes.
  3. 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%
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