The touch of sweet and fruity smoke of peach wood is a great compliment to the taste of Salmon without overpowering it's natural sweetness.
This quick and easy dish will not only elevate your fish but adds a great depth of colour.
Peach-Wood Smoked Salmon with Basil Vinaigrette
Servings: 6-8 | Time: 1 Hour
What You'll Need:
- 8 Salmon fillets - (6 oz ea)
- 2 lb Asparagus; trimmed
- A handful of Watercress
- 2 lb New red potatoes; scrubbed
- 1¼ lb Sugar-snap peas
- A bag of Furtado Farms Peach Wood Chips
- Charcoal
For the Basil Vinaigrette:
- A handful of Basil leaves
- ½ cup of Extra-Virgin Olive Oil
- ¼ cup of Fresh Lemon Juice
- ½ teaspoon Salt
- A pinch of Sugar
Let's Get Cooking!.
- Combine all of the ingredients for the basil vinaigrette together in a blender and process until smooth. Once done, transfer to a glass jar and reserve for later.
- Season both sides of your Salmon fillets with salt and pepper and a pinch of sugar.
- Build a fire using charcoal briquettes and allow the coals to turn gray and ashy before adding the peach wood chips, and wait for the chips to smoke.
- Arrange fillets, flat-sides down on the grill and cover. Smoke until fillets turn opaque and have almost cooked through, 15 to 20 minutes. Using a spatula, remove fillets from grill, and set aside.
- Fill a large stockpot with cold salted water; add the potatoes and bring to the boil, reduce heat, and simmer until potatoes are fork tender, 15 to 25 minutes. Drain, and let cool enough to handle. Cut large potatoes in half; set aside.
- Bring two medium pots of salted water to a boil; have ready an ice bath. Blanch asparagus and peas separately until bright green and tender, 30 seconds to 1 minute. Plunge into ice-water bath; drain. Cut asparagus into 1 1/2-inch lengths.
- Place potatoes, asparagus, and peas in a large bowl. Drizzle three-fourths of the basil vinaigrette and toss well. Place your cooked veg over the watercress on the serving plates and top with your salmon. Drizzle with remaining vinaigrette, and serve immediately.
All that's left is to enjoy and to let us know what you think of this recipe.