Serves: 4 people
Warning: it is best to use the smoking process only if you have a ventilation system that removes the smoke from your home or a place to smoke the salmon outdoors. Otherwise, you will set off your smoke detectors.
Ingredients:
4 6 oz Salmon filets – ask your fishmonger to portion it for you if you don’t have a scale.
1 Bunch of Asparagus sauteed until soft and chilled
4 Plum tomatoes cut in half, seasoned and roasted in a 325-degree oven until soft and slightly dehydrated. Chop into medium dice.
2 Cups Oyster Mushrooms tossed in oil and roasted with the tomatoes until caramelized.
½ Red Onion roasted, skin on, with tomatoes and mushrooms. Remove skin when roasted and chop into medium dice
1 Head Frisee washed and spun dry.
½ Teaspoon diced Parsley
½ teaspoon Truffle Oil
SHERRY SHALLOT VINAIGRETTE
7 Shallots, cut in half, blanched & smoked for about 10 minutes
1 Tsp Dijon mustard
3 Tbs sherry vinegar
1.5 tbs fish glace or veal glace available from D’Artagnan, found in your deli section at good grocery stores or available online from D’Artagnan
1/2 quart grapeseed oil
1/4 quart warm water or as needed
1/2 tbs fresh chopped thyme
1/2 tbs sea salt
Fresh ground pepper to taste
Warm fish or veal glace with a tablespoon of water in a small pot.
In a blender, puree the smoked shallots with everything but the oil and the water.
Then slowly drizzle in the oil and, as it thickens, sparingly add water as needed to form an emulsion
Check seasoning and consistency
For Smoking:
1 cup Apple Wood Chips
For smoking in a pot:
1 perforated pan or colander that can fit into the same pot
1 heavy duty pot with fitting lid or heavy duty aluminum foil
or use a BBQ
If using an outdoor BBQ you want to trap the smoke as much as possible. It should have a tight fitting lid.
If using a BBQ you will have to increase the amount of wood chips to 2 cups to ensure proper smoking.
Smoking Process:
Soak the wood chips in water for ½ hour. When soaked drain off liquid and place into pot
heat the chips on high heat . Continue to heat the chips until they start to smoke.
Place the salmon in a lightly greased perforated pan or colander. Turn off the heat to chips when smoking. Place perforated pan in pot over the chips and seal either with a lid or aluminum foil and seal tightly to hold the smoke in. Let it sit for 15 minutes.
Remove the salmon from the pan and set aside.
Second Step:
When ready, assemble the dish in a preheated pan over medium flame. Season pan with Canola oil and place salmon skin side down and sear slowly letting the salmon cook slow until skin is crispy. If the salmon cooks too quickly, reduce heat. You want to cook it slowly to get a crispy skin. When cooked halfway through, flip the salmon over and cook until lightly cooked through.
The following method replaces the second step if you are cooking the salmon on a barbecue.
If using a BBQ you can use the same method of heating the chips over the coals but when they are smoking you will place the salmon on the rack turn off heat and close lid. Cook the salmon skin side down until slowly cooked through from the residual heat. When finished cooking. Remove from heat and follow directions to complete assembly.
Final Assembly:
While Smoking and cooking the final stage of the Salmon. Lightly heat the Asparagus, Tomatoes, Onions, Mushrooms. Then toss with the Vinaigrette, Frisee and Truffle Oil. Place cooked Salmon on top of salad and serve.