Nadia’s homemade hot smoked salmon
Homemade hot-smoked salmon - tastes great, low in salt, and much easier than it sounds
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Method
- Sprinkle brown sugar, salt and pepper on salmon (flesh side)
- To set up the smoker; line a wok or deep fry pan with tin foil. Place a small handful of woodchips inside, then place a cake rack on top to fit inside the wok/fry pan. Place the salmon on the rack, cover tightly with tinfoil, and place lid on top. Place smoker on top of the element on high heat. Smoke for 7-8 minutes
- Optional: to make the dressing, mix sweet chilli, lime juice and olive oil together. Just before serving, toss dressing with the orange, avocado, radish and watercress
- To serve, pile salad onto a plate, and place smoked salmon to the side
Tip
Salmon is full of heart-healthy omega-3 oils. However, all New Zealand salmon is farmed, and is higher in saturated fat than wild salmon. Thus, for salmon we recommend a slightly smaller serve (120g) than for other fish.
- 480 gsalmon fillets, pin-boned removed
- 2 tbspbrown sugar
- freshly ground black pepper, to taste
- pinch salt , only if needed
- 2oranges, flesh diced
- 1avocado, diced
- 4baby radishes, thinly sliced
- 2handfuls watercress
- 1 tbspsweet chilli sauce
- 1lime, juiced
- 2 tspextra virgin olive oil
- Energy1675kJ
- Total Fat27g
- Saturated Fat6.5g
- Total Carbohydrate12g
- Dietary Fibre3g
- Sodium191mg
Method
- Sprinkle brown sugar, salt and pepper on salmon (flesh side)
- To set up the smoker; line a wok or deep fry pan with tin foil. Place a small handful of woodchips inside, then place a cake rack on top to fit inside the wok/fry pan. Place the salmon on the rack, cover tightly with tinfoil, and place lid on top. Place smoker on top of the element on high heat. Smoke for 7-8 minutes
- Optional: to make the dressing, mix sweet chilli, lime juice and olive oil together. Just before serving, toss dressing with the orange, avocado, radish and watercress
- To serve, pile salad onto a plate, and place smoked salmon to the side
Tip
Salmon is full of heart-healthy omega-3 oils. However, all New Zealand salmon is farmed, and is higher in saturated fat than wild salmon. Thus, for salmon we recommend a slightly smaller serve (120g) than for other fish.
Ingredients
- 480 gsalmon fillets, pin-boned removed
- 2 tbspbrown sugar
- freshly ground black pepper, to taste
- pinch salt , only if needed
- 2oranges, flesh diced
- 1avocado, diced
- 4baby radishes, thinly sliced
- 2handfuls watercress
- 1 tbspsweet chilli sauce
- 1lime, juiced
- 2 tspextra virgin olive oil
Ingredients
- 480 gsalmon fillets, pin-boned removed
- 2 tbspbrown sugar
- freshly ground black pepper, to taste
- pinch salt , only if needed
- 2oranges, flesh diced
- 1avocado, diced
- 4baby radishes, thinly sliced
- 2handfuls watercress
- 1 tbspsweet chilli sauce
- 1lime, juiced
- 2 tspextra virgin olive oil
Nutrition Facts
- Energy1675kJ
- Total Fat27g
- Saturated Fat6.5g
- Total Carbohydrate12g
- Dietary Fibre3g
- Sodium191mg
Method
- Sprinkle brown sugar, salt and pepper on salmon (flesh side)
- To set up the smoker; line a wok or deep fry pan with tin foil. Place a small handful of woodchips inside, then place a cake rack on top to fit inside the wok/fry pan. Place the salmon on the rack, cover tightly with tinfoil, and place lid on top. Place smoker on top of the element on high heat. Smoke for 7-8 minutes
- Optional: to make the dressing, mix sweet chilli, lime juice and olive oil together. Just before serving, toss dressing with the orange, avocado, radish and watercress
- To serve, pile salad onto a plate, and place smoked salmon to the side
Tip
Salmon is full of heart-healthy omega-3 oils. However, all New Zealand salmon is farmed, and is higher in saturated fat than wild salmon. Thus, for salmon we recommend a slightly smaller serve (120g) than for other fish.
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