The salmon?s smoky flavor and its pungent marinade suggest an aromatic, fruity white, such as a Pinot Gris from Oregon. Consider the 1999 King Estate or the 1999 Willamette Valley Vineyards.
1.In a shallow glass baking dish, blend the soy sauce with the mustard and sugar. Add the salmon and turn to coat. Refrigerate for 2 to 3 hours.
2.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. Place a large double layer of foil over the center of the grill. Arrange the salmon on the foil. Cover the grill and smoke the salmon until just cooked through, about 10 minutes.
3.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.
4.Using thick oven mitts, carefully lift the foil from the grill. With a thin spatula, transfer the salmon to plates and serve with the avocado-radish salad.
The hot-smoked salmon can be refrigerated overnight.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 207 | ||
Calories from Fat: 89 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 54.2mg | 17 % | |
Sodium 344.7mg | 12 % | |
Potassium 358.5mg | 9 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 8.9g | ||
Protein 19.5g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 207
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