I can't take credit for the recipe, but I will take credit for how it turned out. I had to modify the salad based on what was available that day at the Farmer's Market, but it still was delicious! The recipe is from Chuck Hughes - Chuck's Day Off. DO try it, it's delicious. I've made it twice and it turned out great both times.
I used Atlantic salmon because I like the higher fat content it has versus Pacific Salmon. When you bite into the salmon, it just melts in your mouth - the apple vinaigrette is a nice compliment to the richness of the salmon.
Here's Chuck's recipe from Food Network Canada:
Home Smoked Salmon
- 1 cup (packed) brown sugar
- 1 cup white sugar
- 4 tablespoons coarse salt
- 3 cups hot water
- 2x4 ounce salmon fillets with skin
- 1 - 2 cup Hickory or Alderwood chips
- 1/2 cup water to wet the chips
- A pinch of grated lemon zest
- A drizzle of olive oil, for garnish
- 1 cup apple juice
- 1 teaspoon Dijon mustard
- A grinding of cracked black pepper
- A dash of apple cider vinegar
- A pinch of coarse salt
- 3 tablespoons canola oil
- 4 - 6 sprigs of frisee lettuce
- A handful of baby arugula
- A handful of blanched baby green beans
- A handful of celery leaves
- 1 small yellow beet, peeled and thinly sliced
- 2 large radishes, thinly sliced
- 1/3 cup croutons, toasted, slightly crushed
Home Smoked Salmon
- Add salmon, skin side up, to brine, pressing to submerge. Cover and refrigerate overnight.
- Remove salmon from brine; discard brine. Rinse salmon under cold water briefly to remove salt. Place salmon, skin side down, on rack. Let stand until top is dry to touch (do not pat dry), about 1 hour.
- Prepare your wok smoker: Lay two layers of tin foil in bottom of wok if you want to protect it from getting charred. Add 2 handfuls of wood chips into wok and turn onto high. Add ½ cup of water.
- Position your bamboo steamer over top of the chips.
- Cover with a lid or tin foil and let smoke for about 20 - 30 minutes until salmon is firm to the touch and edges are a little browner, crustier and caramelized.
- Place apple juice in a small pot and boil it on high to reduce the liquid by half.
- In a bowl add a dollop of Dijon style mustard, grind some black pepper over it.
- Add a nice pinch of coarse salt. Add a dash of apple cider vinegar and whisk in your reduced apple juice and canola oil. Taste for seasoning and adjust if necessary.
- Toss all baby vegetables and greens in a bowl with a small amount of the vinaigrette, just enough to barely moisten.
- Partially crush your crunchy croutons between two bowls, and add to the bowl.
- Grate a little lemon zest over and a grind of fresh ground pepper. Give a final toss and… PLATE IT UP!