Smoked Salmon Meze - Mediterranean Style Recipe

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Smoked Salmon Meze - Mediterranean Style
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Ingredients
29
Count
Nutrition
641
Calories
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Ingredients:

  • 2 lbs. of very fresh wild salmon in 1 piece
  • 1/2 cup of brown sugar
  • 4 large cloves of garlic (finely chopped )
  • 1 bunch of cilantro
  • 2 tsp. of sweet paprika
  • 1/3 cup of lemon juice
  • the zest of two limes
  • smoking apparatus with cherry wood chips
  • 3 large cloves of garlic
  • 1 cup of exquisite olive oil
  • 1/2 tsp. of dijon mustard
  • 3/4 cup of sweet red wine
  • pinch of salt and white pepper
  • garnitures
  • 12 oz. of fresh mixed greens
  • 2 medium sized vine tomatoes
  • 2 bunches of scallions
  • 3/4 oz. of fresh dill
  • small sized capers
  • several thin croustini made from french baguette

Directions:

  1. CURE THE SALMON by mixing all the ingredients listed in the ‘cure’ together (except for the cilantro) thus making a tight paste. Rub it evenly all over the piece of fish. Roughly chop the cilantro, stems and all, and strew it along both sides of the salmon. Tightly wrap it in plastic wrap and set it in the cooler for 2-3 days.
  2. Unwrap the whole thing and wipe of all the spices. Brush it with a light coat of olive oil.
  3. When smoking it, set it midway from the heat. For this preparation you want a harder (more cooked) fish. Smoke it only for 2 hours max. and when finished set it to cool at room temperature.
  4. FOR THE AIOLI: While the fish is cooling put the wine and the pomegranate molasses into a small sauce pan and carefully reduce it by at least 2/3 until it is very thick. Let cool.
  5. Place the garlic cloves, lemon juice, mustard and egg yolks into a blender. Set it to high speed for 45 seconds then slowly drizzle in the oil until a very thick emulsification results. Mix in the reduced wine/molasses and season with the salt and pepper. Let it chill for an hour or more.
  6. TO SERVE THIS: Roughly flake the salmon and divide it into four equal portions. Set each one way off centre on a large chilled plate.
  7. At the opposite side of every plate set a heap of the greens, tossed in a very simple and light lemon/olive oil vinaigrette. On both sides of that, a thick slice of tomato.
  8. Chop the scallions finely along with the dill and mix together. Set a tbls. of this in the middle of each tomato slice.
  9. Cut the eggs in half. Coarsely chop the yolks and fill four halves with them. The remaining halves fill with capers. Set them in front of the greens between the tomatoes. Fill in the gaps with the croustini which should be nice and crisp.
  10. The salmon may be drizzled with the Aioli or else it can be served in a small side container of some sorts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 641.13 Kcal (2684 kJ)
Calories from fat 170.52 Kcal
% Daily Value*
Total Fat 18.95g 29%
Cholesterol 413.57mg 138%
Sodium 328.47mg 14%
Potassium 1219.58mg 26%
Total Carbs 48.83g 16%
Sugars 36.84g 147%
Dietary Fiber 2.51g 10%
Protein 59.77g 120%
Vitamin C 17.6mg 29%
Iron 3.8mg 21%
Calcium 164.3mg 16%
Amount Per 100 g
Calories 140.68 Kcal (589 kJ)
Calories from fat 37.41 Kcal
% Daily Value*
Total Fat 4.16g 29%
Cholesterol 90.74mg 138%
Sodium 72.07mg 14%
Potassium 267.6mg 26%
Total Carbs 10.71g 16%
Sugars 8.08g 147%
Dietary Fiber 0.55g 10%
Protein 13.12g 120%
Vitamin C 3.9mg 29%
Iron 0.8mg 21%
Calcium 36mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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