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.
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Main Course
Cuisine: American
Servings: 4
- 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
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.
Calories: 242kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 892mg | Potassium: 332mg | Fiber: 5g | Sugar: 18g | Vitamin A: 690IU | Vitamin C: 31.5mg | Calcium: 59mg | Iron: 1mg