Cut each salmon fillet into 5 smaller fillets with the grain of the fish and skewer back to original shape. Drizzle the skin with honey. Cut the courgettes into diagonal lozenges. Cut the aubergine into 1 1/2cm thick slices. Cut the peppers into eight equally sliced pieces and seed and de-pith, dress all the vegetables liberally with olive oil and salt and pepper. Gazpacho sauce: Place all the ingredients into a blender until fine puree and pass through a sieve, chill in refrigerator. Set up the smoker on the stove 15 minutes before. Griddle all the vegetables on a hot griddle pan until black lines have formed and vegetables are cooked. Pan fry the salmon skewers skin side down for 1 minute in a nonstick pan to crisp up the skin. Transfer to smoker for 4 minutes. Arrange griddled vegetables in centre of a large plate, arrange smoked salmon skewer on top of this and drizzle gazpacho dressing around the last dimension of the plate. Finish with ripped basil leaves, olive oil and serve.
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|Serving Size: 1 Serving (2149g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1001 (72%)|
|Amt Per Serving||% DV|
|Total Fat 111.2g||148 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 79.2g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 0mg||0 %|
|Sodium 430.2mg||15 %|
|Potassium 3717.8mg||98 %|
|Total Carbohydrate 94.8g||28 %|
|Dietary Fiber 33.3g||133 %|
|Sugars, other 61.5g|
|Protein 17.1g||24 %|
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Calories per serving: 1383
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