Pro-Q Smokers & BBQs

Hot Smoked Salmon Salad

Hot Smoked Salmon Salad

This recipe is all about good quality wild salmon hot smoked simply on the grill.  There’s a funky little twist with a reinvented potato salad and some smokey seasonal veg on the side.  The magic really happens when you pull the dish together and dress it with a sweet spicy vinaigrette that gets all the flavours working in unison.

OVERVIEW

METHOD

Hot Smoking/Grilling

Prep Time

3 Hours

Cooking Time

35 Mins

Serves

2

Suggested Wood

Oak

Ability

Beginner

INGREDIENTS

  • For the salmon:
  • 2 wild salmon fillets
  • 1 Tbsp chilli oil
  • FOR THE CURE
  • 1 Tbsp smoked sea salt
  • 1 Tbsp brown sugar
  • 1 tsp dried thyme
  • 1 tsp paprika
  • Pinch of cayenne pepper
  • FOR THE POTATO SALAD
  • 600g new potatoes, halved and parboiled
  • 1 Tbsp olive oil
  • Pinch of smoked sea salt
  • FOR THE BROAD BEANS
  • 200g broad beans, shelled
  • ½ shallot, finely diced
  • 1 Tbsp olive oil
  • Squeeze of lemon juice
  • Pinch of smoked sea salt
  • FOR THE DRESSING
  • 1 Tbsp chilli oil
  • 1 Tbsp cider vinegar
  • 1 Tbsp maple syrup
  • 1 tsp wholegrain mustard
  • Pinch of smoked sea salt
  • 1 tsp of lemon zest

INGREDIENTS

  • For the salmon:
  • 2 wild salmon fillets
  • 1 Tbsp chilli oil
  • FOR THE CURE
  • 1 Tbsp smoked sea salt
  • 1 Tbsp brown sugar
  • 1 tsp dried thyme
  • 1 tsp paprika
  • Pinch of cayenne pepper
  • FOR THE POTATO SALAD
  • 600g new potatoes, halved and parboiled
  • 1 Tbsp olive oil
  • Pinch of smoked sea salt
  • FOR THE BROAD BEANS
  • 200g broad beans, shelled
  • ½ shallot, finely diced
  • 1 Tbsp olive oil
  • Squeeze of lemon juice
  • Pinch of smoked sea salt
  • FOR THE DRESSING
  • 1 Tbsp chilli oil
  • 1 Tbsp cider vinegar
  • 1 Tbsp maple syrup
  • 1 tsp wholegrain mustard
  • Pinch of smoked sea salt
  • 1 tsp of lemon zest

METHOD

Step 1

Cure your salmon by rubbing in the salt, sugar, paprika and herbs. Cover & leave in the fridge for 3 hours. Then wash under cold running water and pat dry.

Step 2

Preheat your BBQ-smoker to 300-360°F/150-180˚C and add 2-3 oak wood chunks.

Step 3

Drizzle your salmon with chilli oil and place on the grill. We like to add a layer of fresh herbs like dill underneath to protect from the direct heat a little and infuse with extra aromatics.

Step 4

Season your potatoes and drizzle with oil. Place onto the grill alongside your salmon. Cook both for 10-15mins. Use our internal temperature guide to cook the salmon to your preferred done-ness.

Step 5

Meanwhile mix your shallot, broad bean, lemon and olive oil in a small pan and place on the grill to warm through.

Step 6

Mix up a dressing with chilli oil, vinegar, maple syrup and mustard. Season to taste and finish with lemon zest.

Step 7

Remove your hot smoked salmon from the grill and plate up with a good portion of smoky potatoes and broad beans. Dress the whole dish in your sweet, spicy mustard vinaigrette and serve warm.


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Hot Smoking - Hot & Fast

Hot Smoking  - Hot & Fast More info

Hot Smoked Salmon Salad

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