Smoked BBQ Salmon with Southern sweet potato puree and pickled slaw
I come from the BBQ capital of the World in Missouri and I just love the BBQ flavour. This BBQ salmon with slaw is my nostalgic treat – very healthy, full of flavour and perfect for all the family. Try this kitchen BBQ. Enjoy!
Ingredients
Salmon
2 Salmon fillets
Sweet Potato Puree
3 Sweet Potatoes
30ml Olive Oil
Pickle
1/2 Kohlrabi
1/2 Celeriac
1/2 Red Cabbage
70ml White Wine Vinegar
40g Sugar
pinch Turmeric
pinch Coriander Seeds
Kansas City Spice Mix
1 tbsp. Light Brown Sugar
1 tbsp. Sugar
1/2 tbsp. Smoked Paprika
1 tbsp. Sea Salt
1 tsp. Ground Black Pepper
1 tsp. Chilli Powder
1 tsp. Ground Ginger
1 tsp. Mustard Powder
Vinaigrette
50ml White Wine Vinegar
1tsp Mustard
pinch Salt
1 tsp honey
pinch smoked paprika
150ml Olive Oil
Other Ingredients
1 Carrot
1 Parsnip
6 Breakfast Radish
8 Mint Leaves
8 Basil Leaves
1 Sliced red chilli
Method
Season a salmon fillet with Kansas City dry rub. Smoke the fillet and grill until the skin is crisp and golden.
Bake the sweet potatoes at 180C with olive oil until soft (about one hour). Scoop out and blend to a smooth puree. One third of the puree is spooned directly into an ice cube tray for the baby. The remainder is seasoned with salt to taste.
Thinly slice the kohlrabi, celeriac and red cabbage on a mandolin and pickle with spices.
Thinly slice the carrots, parsnip and radish on a mandolin and place in a bowl with the sliced herbs and chilli.
Place all vinaigrette ingredients in a jam jar and shake until emulsified.
Assemble the Dish
Spoon the sweet potato puree on the side of a bowl.
Lay the fillet of salmon to one side of the puree
Mix the pickled vegetables, raw vegetables and herbs in a small bowl and place on top of the mackerel fillets.
Shake the vinaigrette very well and drizzle the vinaigrette onto the vegetables.
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