RECIPE: Applewood Smoked Steelhead

ocean wise, ocean wise champion, seafood lover -

RECIPE: Applewood Smoked Steelhead

APPLEWOOD SMOKED RUB cedar plank, apple fennel slaw, blueberry


INGREDIENTS

  • 4 x steelhead, spring or sockeye salmon portion 5-6 oz
  • 2 oz applewood smoked bbq seasoning
  • 1 each fennel bulb
  • 2 each granny smith apples, peeled and cored
  • 4 oz blueberries


APPLE CIDER VINAIGRETTE

  • ⅓  cup extra-virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 tsp dijon mustard
  • 2 tsp honey
  • ½ tsp salt
  • ¼ tsp freshly ground pepper

PREPERATION


  1. Open the seal on the vacuum sealed package and defrost the seafood slowly in the fridge.
  2. Season seafood with applewood smoked rub on both sides. Refrigerate for 30 minutes.
  3. Combine all ingredients of the apple cider vinaigrette in a blender OR whisk in a bowl until it emulsifies.
  4. Cut the fennel bulb in half and cut into wedges. 
  5. Peel and cut the granny smith apple in half and into wedges.
  6. Toss both in olive oil and season with salt and pepper
  7. Place salmon on a baking tray alongside the fennel and apple mixture and bake in a preheated oven at 375 degrees for 5 - 7 minutes. Remove from the oven and let rest for an additional 5 minutes before serving.
  8. Remaining half of the fennel and peeled granny smith apple, slice thinly and toss in the apple cider vinaigrette.
  9. To plate, use a cedar plank if you have one. Place roasted fennel and apple hash on one side, the fennel apple slaw on the other and top with the finished salmon.
  10. Garnish with more apple cider vinaigrette and fresh blueberries

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