Salmon Pecan Cherry Smoked Salmon With A Spicy Chipotle Recipes

PECAN-CRUSTED SALMON

Steps:

• Place salmon skin side down in a greased 11x7-in. baking dish. Spread 1 tablespoon mayonnaise over each fillet. , In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork., Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon.

SMOKED SALMON QUESADILLAS WITH CREAMY CHIPOTLE SAUCE

Steps:

• In a small bowl, mix the first 5 ingredients. In another bowl, mix cream cheese and goat cheese until blended; spread over tortillas. Top half side of each with the salmon, shallots and red pepper; fold over. , Place quesadillas on a greased griddle. Cook over medium heat until lightly browned and cheeses are melted, 1-2 minutes on each side. Serve with sauce; top with cilantro.

SALMON PECAN & CHERRY SMOKED SALMON WITH A SPICY CHIPOTLE

Steps:

• Rinse and pat dry the Salmon filets. Coarsely chop 2 cloves garlic. Cut one slice off a red onion. Pull about 1 cup (hand full) of Cilantro. Slice 3 limes in half.
• Open 2 cans of Chipotle peppers in Adobo sauce and dump them into a blender. Add in 1/2 the garlic, the slice of onion, the Cilantro and 2 tbsp of honey. Thoroughly squeeze in 3 limes. Puree all this in your blender but don't run it more then 15 seconds. This will be a basting sauce.
• Foil a cooking rack and spray it with PAM or another vegetable oil nonstick spray. Lay the salmon skin side down on the foil. Shake on a light coating of BBQ Rub. Be careful not to use too much as it may add too much salt to the fish. Next lightly sprinkle on some coarse ground black pepper. Last but not least rub on the Salmon 1/2 clove of chopped garlic.
• Place the Salmon in your cooker with no heat. Add wood chips to your Smoker and light it. If you have another type of Cold Smoke generator that will do. You want to cold smoke it for 1 hour 30 minutes.Be care of the chamber temperature If the ambient air temp is above 75 degrees you may want to do this in the evening when it cools. ON this cook the smoker remained between 69 and 70 degrees.
• After the Salmon has cold smoked then fire up the pit to cook the fish over heat. Bring it up to 225 degrees and cook the Salmon for about 1 1/2 hours. Half way through cut 2 slices of lime from the last remaining lime. Squeeze lime juice from the remaining lime onto the fish.
• What you want to do next is mop on a light coating of the pepper lime sauce and continue to cook @ 225 for 30 minutes.
• Salmon is done when it turns a lighter shade of pink and becomes firm but moist.