Creamy Garlic Sun Dried Tomato Salmon Skillet Recipe | Salmon Skillet
Hot smoked salmon with sun blushed tomatoes Recipe
Mix together the dry rub ingredients then rub into the salmon flesh, cover and leave overnight in the fridge. Soak 3 handfuls of wood chips in cold water. Mix together the onions, vinegar and sugar with a pinch of sea salt, cover and leave at room temperature.
To smoke the salmon, drain the wood chips and spread over the base of the roasting tin. Take the salmon out of the brine and lightly pat it dry. Oil the rack on both sides. Put the roasting tin and rack on the hob and heat gently. Once the chips start smoking, put the salmon on top and cover tightly with a tent of foil. Turn up the heat and smoke the salmon for 20 minutes.
Turn off the heat, remove the foil; set aside. Put the salmon on a serving plate, add the onions without their liquid, the tomatoes and oranges. Scatter over the micro herbs if using. Serve with a crunchy green salad and steamed new potatoes.
Video: Smoked salmon, ricotta and saffron tortelloni
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