Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Hot Smoked Salmon Salad
OVERVIEW
METHOD
Hot Smoking/Grilling
Prep Time
3 Hours
Cooking Time
35 Minutes
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. Season with a pinch of salt.
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.
