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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


Cost per serving $3.36 view details


  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.


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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