Recipe courtesy of Bobby Flay
Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens and Apple Cider Vinaigrette
Total:
32 hr 25 min
Active:
25 min
Yield:
8 to 10 servings
Level:
Intermediate
Total:
32 hr 25 min
Active:
25 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

  • 1/2 cup kosher salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 2 teaspoons crushed black peppercorns
  • 1 (3 to 3 1/2-pound) 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 with Apple Cider Vinaigrette, recipe follows
Salad of Apple, Dried Cherries, Hazelnuts and Greens:
  • 1/4 cup apple cider vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper
  • 1/4 cup canola oil
  • 4 ounces 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.

IDEAS YOU'LL LOVE

Smoked Salmon Tartine

Recipe courtesy of David Rocco

Kobayashi Dog (Japanese Hot Dog)

Smoked Seafood Brine

Recipe courtesy of Ray Turner

Smoked Eel Chowder

Recipe courtesy of Ed O'Neill

Hot Smoked Salmon with an Amazing Chile Salsa

Smoked Salmon

Recipe courtesy of Alton Brown

Big Sur Smoked Smoked Salmon

Big Sur Smoked Smoked Salmon

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

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Cupcake Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here