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Receta Orange Wood Hot Smoked Salmon With Kiwi Salsa & Coconut Lime Vinaigrette

de Bob Vincent
by Bob Vincent
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by Bob Vincent
1 pound salmon fillet, skinned and pin bones removed.
by Bob Vincent
3 oz orange wood. Heat smoker to 250^
by Bob Vincent
Hot smoke for 30-40 minutes or until done.
by Bob Vincent
3 oz macadamia nuts.
by Bob Vincent
Roast at 375^ for ten minutes or until browned
by Bob Vincent
Rough chop nuts when cool.
by Bob Vincent
1/2 oz. dried coconut flakes.
by Bob Vincent
Roast at 375^ until browned; about four minutes.
by Bob Vincent
Serve coconut at tableside.
by Bob Vincent
Garnish fish with salsa, vinaigrette, nuts and coconut. I served the fish with grilled vegetables and annatto rice.

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