Salmon Recipes: House Smoked Atlantis Salmon With Cranberry And Citrus Compote Wrapped In Phyllo Pastry

House Smoked Atlantis Salmon With Cranberry And Citrus Compote Wrapped In Phyllo Pastry

Ingredients:

Smoke Pouch

• 1 cup water soaked apple wood chips
• 1 cup dry apple wood chips
• 1 piece aluminum foil (10 X 10)

House Smoked Atlantis Salmon

• 4 x 4 oz Fresh Atlantic Salmon
• salt and pepper to taste
• extra virgin olive oil
• 2 sheets phyllo pastry
• 1/4 cup butter

Cranberry Relish

• 1/4 cup Cranberries
• 1 x Orange zest
• 1 x Orange Juice
• 1 tbsp Grand Marnier
• 3 Tbsps fresh mint

Cooking Procedures:
Smoke Pouch:

• Combine 1-cup of soaked apple wood chips with 1 cup of dried apple wood chips and wrap in aluminum foil to form a small pouch.
• Prick the smoke pouch with a fork on all sides.
• Place the wood chip pouch over medium heat and allow to heat until the wood chips begin to burn and smoke (ensure that the pouch is very hot and a lot of smoke is escaping from the foil pouch).

House Smoked Atlantis Salmon:

• Place the 4 salmon filets onto a small wire baking tray and place into a large roasting pan.
• Place the smoke pouch on the remaining half of the roasting pan and cover the entire roasting pan with a lid.
• Smoke for approx. 10-12 minutes (ensure that you do not open the roasting pan or the smoke will escape and not infuse into the salmon).
• Remove the raw smoked salmon fillets and discard the smoke pouch.
• Pre-heat the extra virgin olive oil in a non-stick sauté pan over medium high heat.
• Season the smoked salmon with salt and pepper and sear the salmon on both sides in the pre-heated pan.
• Remove from heat and allow to cool to room temperature. Once cooled brush each piece of salmon with the maple syrup.
• Brush one large piece of phyllo with the melted butter and layer the second sheet on top.
• Cut the buttered phyllo sheets into quarters and place one piece of the cooled smoked salmon in the center of each quarter.
• Top each salmon fillet with a small spoonful of the cranberry relish (see recipe).
• Scrunch the edges of the phyllo pastry to the center of the salmon fillet to form a loose sachet. Repeat with remaining three salmon pieces.
• Place the wrapped salmon onto a parchment paper lined baking tray and bake in a pre-heated 325-degree oven for 12 minutes.
• Remove from heat when the pastry is golden brown and crispy.
• Serve with a festive salad or on a bed of steamed julienne vegetables.

Cranberry Relish

• To prepare the cranberry relish, combine all of the ingredients over medium heat and cook for approximately 10-12 minutes.
• Remove from heat and cool.