Talon Lodge Smoked Salmon
A great recipe from James Kozack, former chef at our favorite Sitka, Alaska hangout, Talon Lodge. If you don’t have a smoker, James says that you can add a hint of liquid smoke to the tomatoes or just leave the smoking part out and use fresh,unsmoked tomatoes. You can also substitute drained, fire-roasted, canned tomatoes.
Talon Lodge Smoked Salmon
Ingredients
- vegetable oil
- 2/3 cup each diced carrot celery, onion
- salt and pepper
- 1/3 pound Mexican or Spanish chorizo
- 1 1/2 cups cooked cannenelli beans if canned, drain well
- 4 6 - 8 ounce salmon fillets
- 1 1/2 cups smoked tomatoes seeded and diced
- 1/4 cup red onion thinly sliced
- 1/2 teaspoon fresh oregano leaves minced
- 2 tablespoons shallot chopped
- 1/3 cup celery heart tops with leaves
- 1 tablespoon fresh cilantro leaves minced
- 2 tablespoons extra-virgin olive oil
Instructions
- Heat 2 T oil in a large skillet over medium-high heat. Add carrot, celery and onion and saute until onions are translucent. Season with salt and pepper.
- Add chorizo and cook until done, breaking it apart as it cooks, about 7 - 8 minutes.
- Add cannenelli beans to warm.
- Rub salmon fillets with oil and season with salt and pepper. Place on a well-oiled, medium-hot grill. Grill on both sides until done, but not overcooked.
- While salmon is cooking, prepare smoked tomato salad. In a bowl, toss together tomatoes with next 6 ingredients. Season with salt and pepper.
- Place cannenelli bean mixture on plates. Top with salmon fillets and smoked tomato salad.