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

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    Alder Hot Smoked Salmon with Pistachio and Dried Cranberry Crust and Orange Chipotle Vinaigrette
    Prep: 15 min Cook: 30 min Servings: 2
    by Bob Vincent
    126 recipes
    >
    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

    Ingredients

    • 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

    Directions

    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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