Recipe courtesy of Chuck Hughes
Home Smoked Salmon with Green Salad and Apple Vinaigrette
Total:
24 hr 45 min
Active:
15 min
Yield:
2 servings
Level:
Intermediate
Total:
24 hr 45 min
Active:
15 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Home Smoked Salmon
  • 3 cups hot water
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 4 tablespoons coarse or kosher salt
  • Pinch grated lemon zest
  • 2 (4-ounce) skin-on salmon fillets
  • 1 to 2 cups hickory or alder wood chips, for smoking
  • 1/2 cup water
  • Olive oil, for garnish
Apple Vinaigrette
  • 1 cup apple juice
  • 1 teaspoon Dijon mustard
  • Freshly ground black pepper
  • Pinch coarse or kosher salt
  • Dash apple cider vinegar
  • 3 tablespoons canola oil
Green Salad
  • 4 to 6 frisee lettuce sprigs
  • 2 large radishes, thinly sliced
  • 1 small yellow beet, peeled and thinly sliced
  • Handful baby green beans, blanched
  • Handful baby arugula leaves
  • Handful fresh celery leaves
  • 1/3 cup croutons, toasted and slightly crushed
  • Zest of 1/2 lemon, for garnish

Directions

Special equipment: 1 to 2 cups hickory or alder wood chips, for smoking

To make the salmon: In a medium bowl or container, combine the hot water, brown sugar, white sugar, salt and lemon zest. Add the salmon, skin side up, to the brine, pressing it down to submerge. Cover with plastic wrap, and refrigerate overnight. 

Remove the salmon from the brine, and discard the liquid. Rinse the fillet under cold running water briefly to remove the excess salt. Place the salmon, skin side down, onto a rack. Let it stand until the top is dry to the touch, for about 1 hour. Do not pat dry. 

To prepare your wok smoker: Lay 2 layers of foil in the bottom of a wok if you want to protect the pan from getting charred. Add 2 handfuls of wood chips to the wok and place it over high heat. Add the 1/2 cup water. 

Position the bamboo steamer over top of the chips, and set the salmon fillets inside. 

Cover the wok with a lid or aluminum foil, and let the salmon smoke for about 20 to 30 minutes, or until its flesh is firm to the touch, and its edges are brown, crustier and caramelized. 

Remove the salmon from the steamer and transfer to a plate. Drizzle the smoked salmon with olive oil for garnish, and serve it alongside the salad. 

To make the vinaigrette: Pour the apple juice into a small pot, then boil it on high to reduce the liquid by half. 

Into a bowl, add the mustard and grind over some black pepper. 

Add a nice pinch of coarse salt, then add a dash of the apple cider vinegar. Whisk in your reduced apple juice along with the canola oil. Taste for seasonings and adjust if necessary. 

To make the salad: Toss the frisee, radishes, beets, green beans, arugula, and celery leaves into a bowl with just enough vinaigrette to barely moisten the leaves. 

Partially crush your crunchy croutons by placing them into a bowl, then crunching them with the bottom of a second bowl. Then add them to the vegetables. 

Grate a little lemon zest over the salad with a grind of black pepper. Give everything a final toss and plate.

More from:

BBQ Recipes

IDEAS YOU'LL LOVE

Smoked Salmon

Recipe courtesy of Alton Brown

Big Sur Smoked Smoked Salmon

Big Sur Smoked Smoked Salmon

Smoked Salmon Bistro Salad

Recipe courtesy of Cooking Channel

Warm Smoked Salmon Salad

Recipe courtesy of Emeril Lagasse

Smoked Salmon Reuben

Smoked-Salmon Rillettes

Recipe courtesy of Michael Chiarello

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

7am | 6c
8am | 7c
9am | 8c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c