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Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens and Apple Cider Vinaigrette (Bobby Flay) Recipe

Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens and Apple Cider Vinaigrette (Bobby Flay) Recipe

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

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Ingredients:

Serving

1/2 cup kosher salt
2 tbsp granulated sugar
2 tbsp light brown sugar
2 tsp crushed black peppercorns
1 (3 to 3 1/2-lb) piece center-cut salmon, skin on , pin bones removed, halved
alderwood chips, soaked in cold water for 4 hours
salad of apple , dried cherries , hazelnuts and greens
1/4 cup apple cider vinegar
2 tsp honey
1 tsp dijon mustard
salt and freshly ground black pepper
1/4 cup canola oil
4 oz organic baby greens, roughly chopped
1 gala apple, cored and thinly sliced
1 granny smith apple, cored and thinly sliced
1 cup dried cherries
1 cup peeled, toasted hazelnuts, chopped

Directions:

In a medium bowl, mix together the salt, granulated sugar, brown sugar and peppercorns. 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. Lay 1 half of the salmon, skin-side down, on the plastic wrap. Sprinkle the rub onto the flesh of the salmon. 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.
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.
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.
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. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
Place the salmon on a platter. Drizzle with some of the reserved Apple Cider Vinaigrette, and top with the Salad of Apple, Dried Cherries, Hazelnuts and Greens. Serve.
Salad of Apple, Dried Cherries, Hazelnuts and Greens:
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. Add the greens, apples, cherries and hazelnuts to the remaining vinaigrette and toss to combine. Season with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	521.82 Kcal (2185 kJ)
Calories from fat	303.96 Kcal
		% Daily Value*
Total Fat	33.77g	52%
Cholesterol	111.4mg	37%
Sodium	1807.95mg	75%
Potassium	142.98mg	3%
Total Carbs	13.39g	4%
Sugars	9.76g	39%
Dietary Fiber	1.8g	7%
Protein	44.38g	89%
Vitamin C	2.1mg	4%
Iron	1.9mg	11%
Calcium	21.4mg	2%

Amount Per 100 g
Calories	203.01 Kcal (850 kJ)
Calories from fat	118.25 Kcal
		% Daily Value*
Total Fat	13.14g	52%
Cholesterol	43.34mg	37%
Sodium	703.38mg	75%
Potassium	55.63mg	3%
Total Carbs	5.21g	4%
Sugars	3.8g	39%
Dietary Fiber	0.7g	7%
Protein	17.27g	89%
Vitamin C	0.8mg	4%
Iron	0.7mg	11%
Calcium	8.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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