How To Make Smoked Salmon with Avocado-Radish Salad
Flaky and tender smoked salmon is served with a bed of crispy radish salad, tossed in a tangy-cream dressing, to yield a delightful lunch meal!
Serves:
Ingredients
- 2tbspsoy sauce
- 1tbspmustard
- 1tspsugar
- 1salmon fillet,(1¼ lbs), center cut skinless
- 4woody herb,stems and sprigs
- ¼cupmayonnaise
- 1tbsplime juice,fresh
- salt and freshly ground pepper
- 6radishes
- 2medium cucumbers
- 1avocado
- ½small red onion
Equipments
-
1 cup small hardwood chips
Instructions
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In a shallow glass baking dish, blend the soy sauce with the mustard and sugar Add the salmon and turn to coat.
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Refrigerate for 2 to 3 hours.
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Light a grill. If using charcoal, scatter the wood chips and herbs over the coals. If using a gas grill, place the wood chips and herbs in a smoker box or scatter over the heat bars.
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Place a large double layer of foil over the center of the grill. Arrange the salmon on the foil.
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Cover the grill and smoke the salmon for about 10 minutes, until just cooked through.
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In a large bowl, mix the mayonnaise with the lime juice and season with salt and pepper. Gently fold in the radishes, cucumbers, avocado and onion.
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Using thick oven mitts, carefully lift the foil from the grill. With a thin spatula, transfer the salmon to plates.
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Serve with the avocado-radish salad, and enjoy!
Nutrition
- Calories: 1778.39kcal
- Fat: 130.70g
- Saturated Fat: 24.11g
- Trans Fat: 0.00g
- Monounsaturated Fat: 46.35g
- Polyunsaturated Fat: 46.50g
- Carbohydrates: 69.25g
- Fiber: 30.23g
- Sugar: 17.41g
- Protein: 95.17g
- Cholesterol: 240.32mg
- Sodium: 3120.16mg
- Calcium: 747.61mg
- Potassium: 3805.63mg
- Iron: 40.84mg
- Vitamin A: 94.96µg
- Vitamin C: 81.30mg
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