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 Cherrywoood Smoked Salmon with Kiiwi Puree. |
 Make the puree, place in a squeeze bottle and refrigerate until service. |
 Olivia's puree is a great base for other possilbilities. I have provided a link to her original recipe. |
 Skin and remove pin bones from salmon. Two 6 oz thick fillets work well for smoking or grilling. |
 Preheat smoker with cherrywood to 250^. |
 Load salmon into smoker. Grill, broil or pan fry as an option. |
 Smoke for about 30 minutes or until fish is firm to the touch. |
 Grill squash while fish is smoking. |
 Serve with Kiwi puree, lime quaters and wonton strips tableside. |
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This recipe is adapted from one posted on CES by Olivia Kim recently. I have provided a link to Olivia's original recipe below. I changed the Kiwi puree by adding lowfat Greek yogurt to firm it up consistency wise. My wife liked the puree so much she used it on her salad as well. Olivia's original recipe is great if you prefer a sauce without any dairy and works as a base for other possibilities as well. Check out her CES posts and her blog. She has some great Korean recipes posted.
I used golden kiwi only because they were on sale at the Asian market I shop at. Green have the same taste and is what Olivia used in her recipe. I strained the sauce through a fine mesh metal strainer to remove as much of the seeds as possible after pureeing in a blender. You will have more sauce than needed but based on my wife's liking it won't last long.
I hot smoked the salmon with cherrywood. If don't want to smoke the fish pan fry as Olivia did. I served the dish with brown organic rice and grilled summer squash. The garlic ginger wonton strips are optional as are the pistachio meat but they added some crunch and additional texture to the dish that worked well.
As for a wine something with citrus overtones seemed in order. I chose a 2010 Fenestra Livermore Valley Semillon. The wine has kiwi, pineapple and citrus tones that worked well with the puree.
Ingredientes
- 12 oz salmon fillet, skinned and pin bones removed (2 ea. 6 oz pieces)
- 1/2 tsp lemon pepper
- 1 Tbs Dijon mustard
- 2 Tbs pistachio meat
- Puree:
- 2 ea kiwis, peeled and rough chopped
- 1/4 cup water
- 3 Tbs lemon juice
- 2 limes (1 one juiced and 1 quartered)
- 2 Tbs honey (or to taste)
- 1/4 cup Greek yogurt (use more or less depending on the thickness you desire)
- 2 Tbs garlic ginger wonton strips (optional)
- 2 oz cherrywood chunks
Direcciones
- Preheat smoker with cherrywood to 250^.
- Combine kiwi, water, lemon juice, lime juice and honey in a blender or processor. Process until pureed. Remove and strain through a fine mesh strainer to remove as many seeds pieces as possible. Add Greek yogurt to reach the consistency you desire.
- Place puree in a squeeze bottle and refrigerate until service.
- Coat salmon fillet with Dijon mustard. Sprinkle with lemon pepper. Press pistachio meat on top of salmon so the mustard holds them firm. Hot smoke at 250^ for about 30 minutes or until done. Fish can be pan fried, broiled or grilled if you aren't into smoking as I am.
- Serve with sauce tableside so guests can add as much or little as desired. Serve with garlic ginger wonton strips and lime quarters.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 2 servings | |
| Calories 522 | |
| Calories from Fat 236 | 45% |
| Total Fat 26.37g | 33% |
| Saturated Fat 6.1g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 205mg | 9% |
| Potassium 1007mg | 29% |
| Total Carbs 35.67g | 10% |
| Dietary Fiber 3.8g | 13% |
| Sugars 26.28g | 18% |
| Protein 38.16g | 61% |
