2 pounds salmon fillet
3 cups apple cider
½ cup honey
1 cup grain mustard
½ cup chopped dill
1 tablespoon grated horseradish
4 bunches watercress
1 belgian endive
¾ cup olive oil
sugar & salt to taste
cracked white pepper to taste
2 medium pieces of applewood, cherrywood
In sauce pan, reduce cider to 1 cup; add honey and cool. Fold in mustard, chopped dill, horseradish and pinch of salt. Season both sides of salmon with pinch of sugar and salt; let stand for 3-5 minutes. Remove stems of watercress and wash. Julienne carrot, diakon and endive; toss with watercress and set aside.
Start outdoor grill 15 to 30 minutes prior and soak wood chips for approximately 30 minutes in water. Once grill is ready, place salmon on foil covered cardboard. Glaze with cider reduction and place soaked applewood on coals and let them start to smolder. Place salmon on grill away from direct heat and smoke for approximately 10-12 minutes.
Finishing the Salad:
Let salmon rest before serving. (Salmon can be made the day before and chilled.) Toss watercress with lemon juice, olive oil, salt and pepper. Place salad in center of plate and sliced salmon on top.
Drizzle with excess dressing.
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