House Smoked Salmon with Spinach, Chestnuts, and Shiitakes
Recipe by Ellen Greaves
- Level: Easy
- Yield: 4 servings
- Total: 1 hr 20 min
- Prep: 30 min
- Cook: 50 min
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
- Calories: 540
- Total Fat: 30 g
- Saturated Fat: 9 g
- Carbohydrates: 26 g
- Dietary Fiber: 5 g
- Sugar: 2 g
- Protein: 42 g
- Cholesterol: 109 mg
- Sodium: 900 mg
Ingredients
- 1/2 pound small shiitake mushrooms, wiped clean and sliced into 1/2-inch pieces
- 2 tablespoons butter
- 3 tablespoons soy sauce
- 1 1/2 pounds spinach, washed and stems trimmed to 1-inch
- 1/2 cup alder wood chips
- 1 1/2 pound salmon fillet
- 1 cup whole peeled chestnuts
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Instructions
- Fire up your smoker with alder wood chips over medium heat until the smoke turns gray. Season the salmon generously with salt, place it in the smoker, cover, and cook for 12 minutes. Flip and cook another 10 minutes until opaque yet moistpure perfection!
- While the salmon smokes, boil the chestnuts in salted water for 7-10 minutes until knife-tender. Drain. In a hot saut pan, sizzle shiitakes in butter and soy sauce until soft. Toss in spinach, cover for 1 minute to wilt it vibrantly green, then fold in chestnuts. Season to taste.
- Plate the flaky smoked salmon over the warm spinach medley. Dive into this earthy, savory delight that elevates weeknight dinners to gourmet bliss!
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