Hot Smoked Apricot Salmon
How to make Hot Smoked Apricot Salmon Recipe
4 SERVINGS
Ingredients:
1 tablespoon Vegetable oil
1 tablespoon Shallots, minced
1 tablespoon Ginger, minced
3 tablespoons Apricots (dried), 1/4 inch (.6 cm) dice
2 tablespoons Rice wine vinegar
2 tablespoons White wine
1/4 cup Apricot jam
4 Salmon fillets
As needed Apple or cherry wood chips
Method:
Heat the oil and add the shallots and ginger; cook until shallots are transparent but take on no color.
Add the apricots and sauté for 2 minutes.
Add the vinegar and reduce to almost dry.
Add the wine and reduce by half.
Add the apricot jam and simmer 10 to 15 minutes. Cool.
Spread mixture evenly over salmon and let marinate for 2 hours.
Prepare smoker and preheat the oven to 350°F (175°C); see Braggin' Rights Brisket recipe.
Smoke the salmon for 3 minutes, then remove from smoker and finish cooking in oven. The smoke taste should be subtle and not too dominant. Use apple or cherry wood chips.
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| Hot Smoked Apricot Salmon |
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