Sprinkle brown sugar, salt and pepper on salmon (flesh side)
To set up the smoker; line a wok or deep fry pan with tin foil. Place a small handful of woodchips inside, then place a cake rack on top to fit inside the wok/fry pan. Place the salmon on the rack, cover tightly with tinfoil, and place lid on top. Place smoker on top of the element on high heat. Smoke for 7-8 minutes
Optional: to make the dressing, mix sweet chilli, lime juice and olive oil together. Just before serving, toss dressing with the orange, avocado, radish and watercress
To serve, pile salad onto a plate, and place smoked salmon to the side
Tip
Salmon is full of heart-healthy omega-3 oils. However, all New Zealand salmon is farmed, and is higher in saturated fat than wild salmon. Thus, for salmon we recommend a slightly smaller serve (120g) than for other fish.
480 g
salmon fillets, pin-boned removed
2 tbsp
brown sugar
freshly ground black pepper, to taste
pinch salt , only if needed
2
oranges, flesh diced
1
avocado, diced
4
baby radishes, thinly sliced
2
handfuls watercress
1 tbsp
sweet chilli sauce
1
lime, juiced
2 tsp
extra virgin olive oil
Per serve
Energy
1675kJ
Total Fat
27g
Saturated Fat
6.5g
Total Carbohydrate
12g
Dietary Fibre
3g
Sodium
191mg
Method
Sprinkle brown sugar, salt and pepper on salmon (flesh side)
To set up the smoker; line a wok or deep fry pan with tin foil. Place a small handful of woodchips inside, then place a cake rack on top to fit inside the wok/fry pan. Place the salmon on the rack, cover tightly with tinfoil, and place lid on top. Place smoker on top of the element on high heat. Smoke for 7-8 minutes
Optional: to make the dressing, mix sweet chilli, lime juice and olive oil together. Just before serving, toss dressing with the orange, avocado, radish and watercress
To serve, pile salad onto a plate, and place smoked salmon to the side
Tip
Salmon is full of heart-healthy omega-3 oils. However, all New Zealand salmon is farmed, and is higher in saturated fat than wild salmon. Thus, for salmon we recommend a slightly smaller serve (120g) than for other fish.
Method
Sprinkle brown sugar, salt and pepper on salmon (flesh side)
To set up the smoker; line a wok or deep fry pan with tin foil. Place a small handful of woodchips inside, then place a cake rack on top to fit inside the wok/fry pan. Place the salmon on the rack, cover tightly with tinfoil, and place lid on top. Place smoker on top of the element on high heat. Smoke for 7-8 minutes
Optional: to make the dressing, mix sweet chilli, lime juice and olive oil together. Just before serving, toss dressing with the orange, avocado, radish and watercress
To serve, pile salad onto a plate, and place smoked salmon to the side
Tip
Salmon is full of heart-healthy omega-3 oils. However, all New Zealand salmon is farmed, and is higher in saturated fat than wild salmon. Thus, for salmon we recommend a slightly smaller serve (120g) than for other fish.
