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Рецепт Alder Hot Smoked Salmon with Pistachio and Dried Cranberry Crust and Orange Chipotle Vinaigrette
by Bob Vincent

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

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



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Подготовка: Seafood
Приготовление: Порций: 2

Wine and Drink Pairings: mourvedre

Ингредиенты

  • 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

Инструкции

  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.