Hot Smoked Salmon With Apples, Dried Cherries, Haze

Name: Hot Smoked Salmon With Apples, Dried Cherries, Hazelnuts And Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup kosher salt; 2 tablespoons granulated sugar; 2 tablespoons packed light brown sugar; 2 teaspoons crushed black peppercorns; 1 (3- to 3 1/2-pound) piece center-cut salmon fillet, skin on, pin bones removed; 1/4 cup apple cider vinegar; 1 tablespoon whole-grain mustard; 2 teaspoons clover honey; Kosher salt and freshly ground black pepper; 1/4 cup canola oil; 4 ounces organic baby greens; 1 Granny Smith apple, cored and thinly sliced; 1/2 small white onion, halved and thinly sliced; 1/4 cup dried cherries; 1/4 cup chopped hazelnuts, toasted

Servings: persons

1/2 cup kosher salt
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
2 teaspoons crushed black peppercorns
1 (3- to 3 1/2-pound) piece center-cut salmon fillet, skin on, pin bones removed
1/4 cup apple cider vinegar
1 tablespoon whole-grain mustard
2 teaspoons clover honey
Kosher salt and freshly ground black pepper
1/4 cup canola oil
4 ounces organic baby greens
1 Granny Smith apple, cored and thinly sliced
1/2 small white onion, halved and thinly sliced
1/4 cup dried cherries
1/4 cup chopped hazelnuts, toasted

1
1. Cure the salmon: Mix together the salt, granulated sugar, brown sugar, and peppercorns in a medium bowl. Line a piece of extra-wide aluminum foil that's a little longer than the length of the fish with an equally long layer of plastic wrap. Sprinkle half of the salt rub on the wrap. Lay the salmon on the rub. Sprinkle the remaining rub on top of the salmon. Cover with plastic and wrap in foil, crimping the edges together tightly around the fish. Put the wrapped fish on a rimmed baking sheet and top with another baking sheet. Weight with a brick or two and refrigerate for 24 hours.
2
2. Unwrap the salmon and rinse off the cure mixture with cold water. Pat dry with paper towels and put the salmon in a cool, dry place (not the refrigerator) until the surface of the fish is dry and somewhat matte, 1 to 3 hours, depending on humidity. A fan may be used to speed the process.
3
3. Soak 2 cups alder wood chips in water for at least 30 minutes.
4
4. Heat your smoker according to the manufacturer's instructions. If using a charcoal or gas grill, set up a drip pan with water on the bottom grates and heat the grill to low for indirect grilling. For a charcoal grill, put the drained wood chips over the hot coals, add the cooking grate, and close the cover. For a gas grill, add the wood chips to a smoker box or foil pouch, put on the cooking grates toward the back, and close the cover. For both grills, open the vents halfway and maintain a temperature of 200u00b0F. Let smoke build for 10 minutes.
5
5. Add the salmon to the smoker, skin side down, and cover the smoker. Adjust the heat as needed to maintain the temperature and smoke until the thickest part of the fish registers 150u00b0F, about 1 hour. Serve immediately or cool to room temperature, wrap tightly in plastic, and refrigerate for up to 3 days.
6
6. Make the salad: Whisk together the vinegar, mustard, and honey in a large bowl and season with salt and pepper. Slowly whisk in the oil until emulsified. Add the greens, apple, onion, cherries, and hazelnuts and toss to combine. Season with salt and pepper.
7
7. Put the salmon on a platter and arrange the salad on top.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup kosher salt, 2 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 2 teaspoons crushed black peppercorns, and more.

Yes, Hot Smoked Salmon With Apples, Dried Cherries, Hazelnuts And Greens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Smoked Salmon With Apples, Dried Cherries, Hazelnuts And Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions