FRUITY & SMOKEY SALMON BAKE
When looking to transform a stronger flavored fish, like salmon, think sweet and smokey. Many people who don't care for a salmon dinner, fawn over smoked salmon while those who think of salmon as having a "fishy" flavor, might change their minds with a fruit-forward salmon recipe. Unique and complex, the subtle smokiness and layered fruit flavors work together to create a very special recipe.
1 large salmon fillet
2 tablespoons soy sauce
1/2 cup grated pear and or apple
zest and juice of 1 orange
3 tablespoons melted butter
1 tablespoon brown sugar
1 tablespoon rice vinegar
1/2" grated ginger root
1/2 teaspoon dried coriander
1/2 teaspoon smoked paprika
1/2 teaspoon salt
Chive or scallions for garnish
Remove pin bones from salmon fillet. Place soy sauce in a large casserole pan and place salmon fillet meat-side down on top of soy sauce.
Let sit at room temperature 15 minutes. In a medium bowl, mix grated apple and/or pear, orange juice and zest, butter, brown sugar, rice vinegar, ginger, coriander, paprika and salt until thoroughly combined.
Preheat Little or Big Chief Smoker 10-15 minutes. Add Smokehouse Blend chips to the chip pan.
Place salmon fillet skin-side down on smoker rack. Smoke 30 - 40 minutes.
Remove salmon fillet from smoker and place on a parchment lined baking sheet. Top salmon fillet with fruit mixture.
Bake in a preheated 350 degree oven 15 minutes or until salmon reaches desired doneness or an internal temperature of 135 degrees to 140 degrees. Top with chopped chives or scallions if desired.
Recipe by: Tiffany Haugen