Sassafras Smoked Salmon Salad – try saying that five times fast.
I was down in central Iowa and made a stop at Hawgeyes BBQ to pick up some supplies. They had sassafras smoking wood, which I’d never seen before. One sniff of that sweet, anise/root beer aroma and I knew I had to smoke some salmon with it.
2 salmon fillet, preferably wild-caught
2 tablespoons raw or brown sugar per pound of fish
2 tablespoons kosher salt per pound of fish
2 tablespoon Chesapeake Bay seasoning
Combine the salt, sugar, and Bay seasoning in a small bowl and mix well. This is the cure.
Lay the fillets flat in a zip-top bag. Cover both sides of the fillet with the cure mixture. Seal the bag and place in fridge for at least 12 hours, but no more than 24 hours. Turn the fillets over every 3-4 hours.
Remove the fish from cure, rinse well in cold water and pat dry. Place the fish skin-side down on a rack. Move to the fridge to dry until surface is dry but slightly sticky to the touch – 1 to 3 hours.
Set up your grill for a 3 hour indirect cook at 225°F. Add your smoking wood (sassafras, of course) and smoke until the fillet hits 160°F internal and starts to flake – about 2 hours.
Smoked salmon freezes nicely, so I smoked 2 fillets and Food-Savered off all but about 12-ounces for this salad.
1 large shallot, quartered
1 tablespoon brown or Dijon mustard
1 teaspoon kosher salt
1/3 cup honey
1/3 cup apple cider vinegar
2/3 cup olive oil
1 tablespoon of poppy seeds
Put the shallot and salt in a blender and pulse to mince the shallot. Add the vinegar and let sit for at least 5 minutes to sweeten the shallot. Add the mustard, honey, and vinegar. Blend to combine. With the blender running, pour in 2 or 3 drops of oil, then continue pouring the oil in a thin stream until all of the oil is emulsified into the vinaigrette. Taste and adjust seasoning. Stir in the poppy seeds, bottle, and stash in the fridge for up to 2 weeks.
I served this as a make-your-own salad with mixed greens and an assortment of toppings.
In the summer, I make a batch of this dressing up at least once a week. It’s the crack of the salad dressing world – rich, sweet, and tangy, and it goes together quickly, tastes good on a wide variety of salads, and doesn’t separate in the fridge. What’s not to love?
The salmon came out sweet and salty with a subtle root beer taste that worked really well with the Chesapeake Bay seasoning. Can’t wait to make up a batch of dip with the rest of the fillets.
It’s salmon and veggies – go easy on the dressing and you’ll be fine.