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Orange Wood Hot Smoked Salmon With Kiwi Salsa & Coconut Lime Vinaigrette
We generally eat salmon once a week; so I am constantly looking for ingredient combinations to add to the fish. This was really good. I had a mature orange tree that died on me a year ago. I cut the wood into chunks for use in my smoker. Keeping with the citrus theme I decided to use the wood for hot smoking the salmon. This will be good grilled or baked as well. I served the fish with annatto rice and grilled vegetables. For a wine I chose a 2012 Rombauer Vineyards Carneros Valley Chardonnay. This is an oak aged chardonnay that is fruity but also buttery being aged in wood for many months. My wife likes the buttery chardonnays which are not terribly food friendly and must be matched with a proper food. The buttery taste from the macadamia nuts made this wine a good selection. Like they say--"happy wife, happy life." Ingredients
- 1 lb salmon fillets, skinned and pin bones removed
- 3 oz macadamia nuts, toasted and chopped
- 1/2 oz dried coconut flakes, toasted
- Kiwi avocado grape salsa (link provided below)
- Coconut Lime Balsamic Vinaigrette (link provided below)
- salt to taste
- Colorado Plateau Citrus Pepper (http://www.savoryspiceshop.com)
- 3 oz orange wood chunks
Directions
- Preheat the smoker to 250^. Hot smoke the salmon for 30-40 minutes until done.
- While the fish is smoking toast the nuts at 375^ until browned (about 10 minutes). When cool rough chop the nuts.
- Toast the coconut flakes the oven until browned (about 4 minutes).
- Serve with Kiwi salsa, coconut flakes, toasted nuts, coconut lime vinaigrette and lime wedges at the table.
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