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Feel free to use any smoker or even a gas grill, just be sure to use indirect heat, so you don’t burn the skin.
I used Halos mandarin oranges for this recipe, because I love that they don’t have seeds.
Pistachios add great texture to this dish, but they can be expensive, so I buy them from the bulk section. That way you only have to purchase the amount you need.
Smoked Cranberry Salmon
This smoked cranberry salmon is a healthy, festive change to traditional turkey and ham, and it’s packed with the flavors of the holidays.
Ingredients
- 1 large filet of salmon
- 2 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1 1/2 tsp black pepper
- 3 mandarin oranges, sliced
- 1/3 cup toasted pistachios
Cranberry Rosemary Chutney
- 2 tsp olive oil
- 2 tbsp shallot, minced
- 1 mandarin orange
- 2 cups fresh cranberries
- 1/2 cup water
- 2 tbsp sugar
- 1 tbsp white wine vinegar
- 1 inch sprig fresh rosemary
- 1 tsp Worcestershire sauce
- pinch salt
Instructions
- Heat the smoker to 275 with oak and alder wood*.
- Rub the both sides of the salmon with olive oil. Season with salt and pepper.
- Add the salmon to the smoker, skin-side down. Top with mandarin orange slices. Smoke for 45 minutes.
- Increase heat to 375F degrees. Spoon on the Cranberry Rosemary Chutney (recipe below). Continue smoking for 15 minutes.
- Remove to a platter and sprinkle with toasted, chopped pistachios.
Cranberry Rosemary Chutney
- Heat olive oil in a sauce pot over medium heat. Sauté shallot and zest from the orange.
- Add juice from the orange and remaining ingredients. Increase heat to medium high. Cook and stir until berries pop and sauce forms, about 10 minutes. Remove from heat.
Nutrition
Calories: 242kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 1gSodium: 892mgPotassium: 332mgFiber: 5gSugar: 18gVitamin A: 690IUVitamin C: 31.5mgCalcium: 59mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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