Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens and Apple Cider Vinaigrette

Name: Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens and Apple Cider Vinaigrette
Prep time: 1 d 8 h 25 min
Cook time: 1 d 8 h 25 min
Total time: 1 d 8 h 25 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters apple cider vinegar; 113 grams organic baby greens, roughly chopped; 2 teaspoons crushed black peppercorns; 59 milliliters canola oil; 1 teaspoon Dijon mustard; 237 milliliters dried cherries; 1 Gala apple, cored and thinly sliced; 1 Granny Smith apple, cored and thinly sliced; 2 Tbsps granulated sugar; 237 milliliters peeled, toasted hazelnuts, chopped; 2 teaspoons honey; 118 milliliters kosher salt; 2 Tbsps light brown sugar; 10 servings Alderwood chips, soaked in cold water for 4 hours; 1 kilograms center-cut salmon, skin on, pin bones removed, halved; 10 servings Salt and freshly ground black pepper

Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens and Apple Cider Vinaigrette is a gluten free, dairy free, and pescatarian main course. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 549 calories, 32g of protein, and 30g of fat. This recipe serves 10. Head to the store and pick up honey, baby greens, dijon mustard, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 32 hours and 25 minutes.

Instructions

Watch how to make this recipe.

In a medium bowl, mix together the salt, granulated sugar, brown sugar and peppercorns.

Ingredients you will need

Granulated Sugar

Brown Sugar

Peppercorns

Salt

Equipment you will use

Bowl

Spread extra-wide aluminum foil a little longer than the length of the fish on the work surface and top with an equally long layer of plastic wrap.

Ingredients you will need

Spread

Fish

Wrap

Equipment you will use

Aluminum Foil

Plastic Wrap

Lay 1 half of the salmon, skin-side down, on the plastic wrap.

Ingredients you will need

Salmon

Wrap

Equipment you will use

Plastic Wrap

Sprinkle the rub onto the flesh of the salmon.

Ingredients you will need

Salmon

Dry Seasoning Rub

Place the second half of the salmon, flesh-side down, on top the first half. Fold the plastic over to cover, and then close the foil edges together and crimp tightly around the fish.

Ingredients you will need

Salmon

Fish

Equipment you will use

Aluminum Foil

Place the wrapped fish onto a sheet pan and top with another sheet pan. Weigh down with a brick or 2 and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.

Ingredients you will need

Juice

Fish

Equipment you will use

Frying Pan

Unwrap the fish and rinse off the cure mixture with cold water. Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.

Ingredients you will need

Salmon

Water

Fish

Equipment you will use

Paper Towels

Prepare a smoker with alderwood chips. Smoke the salmon over the smoldering chips, keeping the temperature inside the smoker at about 200 degrees F, until the thickest part of the fish registers 150 degrees F, about 1 hour.

Ingredients you will need

Salmon

French Fries

Fish

Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.

Ingredients you will need

Wrap

Place the salmon on a platter.

Ingredients you will need

Salmon

Drizzle with some of the reserved Apple Cider Vinaigrette, and top with the Salad of Apple, Dried Cherries, Hazelnuts and Greens.

Ingredients you will need

Dried Cherries

Apple Cider

Vinaigrette

Hazelnuts

Greens

Apple

Serve.

Whisk together the vinegar, honey, mustard and salt and pepper, to taste, in a large bowl. Slowly whisk in the oil until emulsified. Reserve some to drizzle over the fish.

Ingredients you will need

Salt And Pepper

Mustard

Vinegar

Honey

Fish

Cooking Oil

Equipment you will use

Whisk

Bowl

Add the greens, apples, cherries and hazelnuts to the remaining vinaigrette and toss to combine. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette

Hazelnuts

Cherries

Apple

Greens

Equipment

Ingredients

Servings:

59milliliters

apple cider vinegar 113grams

organic baby greens, roughly chopped 2teaspoons

crushed black peppercorns 59milliliters

canola oil 1teaspoon

Dijon mustard 237milliliters

dried cherries 1

Gala apple, cored and thinly sliced 1

Granny Smith apple, cored and thinly sliced 2Tbsps

granulated sugar 237milliliters

peeled, toasted hazelnuts, chopped 2teaspoons

honey 118milliliters

kosher salt 2Tbsps

light brown sugar 10servings

Alderwood chips, soaked in cold water for 4 hours 1kilograms

center-cut salmon, skin on, pin bones removed, halved 10servings

Salt and freshly ground black pepper

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.