Smoked Salmon, Pear and Pecan Salad

This is a staple in our house.  I have made this with salmon, trout, sea bass and tilapia.  I also use whatever fruit I happen to have in the house or what is in season…apples, strawberries and blackberries.  This really is a recipe that you can experiement with and always have great results.  I serve this for brunch for my fish loving friends.  The addition of chipotle or other chili powder in the dressing gives it a nice kick and counter to the sweetness of the fruit.

Adapted from Cooking Light.

Recipe Note – In the winter months, I use a Camerons Stovetop Smoker which works very well.  They have both a small and a large size and I own and use both depending on the quantity I need to smoke. The smoker is also great for chicken, meat, veggies and cheese. When I don’t feel like smoking the fish, I use a heavenly Alderwood Smoked Sea Salt from the Savory Spice Shop (they ship) and bake the fish until it flakes.

The Sea Salt is smoked over Northwest alder wood and is a true “smoked” salt. No artificial flavoring has been added and it is 100% natural. For hundreds of years alder wood has been used to smoke salmon and other meats and truly is a Northwest American tradition. {I am not compensated or affiliated with the Savory Spice Shop…I simply love the shop as they have unique spices and grind them weekly for max freshness.}

Yield: 4 servings (serving size: 3 cups salad, 1 fillet, and 1 1/2 teaspoons nuts)

Ingredients:

• 2  cups  wood chips
• 3  tablespoons  fresh lemon juice
• 1  teaspoon  prepared horseradish
• 4  (6-ounce) rainbow trout fillets
• Cooking spray
• 1/2  teaspoon  salt, divided
• 1/2  teaspoon  freshly ground black pepper, divided
• 2  tablespoons  white wine vinegar
• 1  tablespoon  walnut oil or olive oil
• 1/4  teaspoon  chili powder
• 8  cups  mixed salad greens (I used a spinach and arugula)
• 4 cups  thinly sliced pear
• 1  cup  thinly sliced red onion
• 2  tablespoons  chopped pecans, toasted

Preparation:

Soak wood chips in water 30 minutes, and drain well.

Combine lemon juice, horseradish, and fillets in a large zip-top plastic bag. Seal and marinate in refrigerator 20 minutes, turning bag occasionally.

Smoking Fish:

Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.

Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Remove fillets from bag; discard marinade. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets on grill rack over foil pan on unheated side. Close lid; cook 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, oil, and chili powder, stirring with a whisk. Combine greens, pears and onion in a large bowl; drizzle with vinaigrette. Toss gently to coat. Remove skin from fillets; discard skin. Break fillets into pieces; serve over salad. Sprinkle with nuts.

Linked to: Miz Helen’s Country Cottage, Tasty Traditions, Cooking Thursday, A Little Bit of Spain in Iowa, Frugal Follies, Strut Your Stuff, Recipe Swap Thursday, Let’s Do Brunch, It’s a Keeper, Pennywise Platter, Fantastic Friday, Tatertots and Jello, I’m Lovin it Friday, Friday Potluck, Family Friendly Friday, Fat Camp Friday, Fun with Food Friday, Food Trip Friday, Foodie Friday, Food on Friday, Saturday Swap, Simply Sweet Home, Katie’s Cucina, Sweet Tooth Friday, Friday Favorites, Feature Yourself Friday, Whipperberry Friday Flair, Frugal Friday, Sweet Saturday, Mouthwatering Monday, Decidedly Healthy

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