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.


Configuration

Hot Smoking - Hot & Fast

Hot Smoking  - Hot & Fast More info

Hot Smoked Salmon Salad

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