Salmon And Smoke Recipe
Maple 'Plank Smoked' Pacific Steelhead with Shaved Brussels Sprouts, Fuyu Persimmons, Virginia Ham, Sauerkraut and 'Red Eye' Vinaigrette.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Plank
Soak the maple wood plank in water for at least 1 hour before grilling.
Prepare the Salmon
Season the Pacific Steelhead salmon fillet with salt and black pepper. Let it rest at room temperature for 15 minutes.
Prepare the Vegetables
Thinly shave the Brussels sprouts and slice the Fuyu persimmons into thin wedges. Set aside.
Cook the Salmon
Preheat the grill to medium heat. Place the soaked maple plank on the grill and close the lid for 3-5 minutes until it starts to smoke. Place the salmon fillet skin-side down on the plank and grill for 15-20 minutes, or until cooked to your liking.
Prepare the Red Eye Vinaigrette
In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, and salt. Adjust seasoning with black pepper to taste.
Combine the Salad
In a large bowl, combine shaved Brussels sprouts, sliced Fuyu persimmons, chopped Virginia ham, and sauerkraut. Drizzle with the Red Eye Vinaigrette and toss to combine.
Serve
Remove the salmon from the grill and let it rest for a few minutes. Serve the salmon alongside the salad.