Aquatas Tasmanian Salmon is a leading producer
of, in my opinion, high quality and innovative salmon products. I have been
a user and admirer of their products for the past 5 years and can recommend
them to anybody. Their hot smoked apricot salmon inspired this recipe and
instead of smoking your own you can just use theirs, however I understand
that it is not everywhere available, so the following recipe make for a
home made version.
For the apricot marinade you first have to heat the oil
over medium heat and sauté the shallots, ginger until the shallots are
transparent but not take colour. Add the apricot and sauté a bit more,
deglaze with the vinegar and leave the vinegar to evaporate , then add
the wine. Leave the wine to evaporate by half, then add the jam. Simmer
slowly for about 10 - 15 minutes, then remove from the heat and leave
to cool. If the mixture is too many chunky for your liking , just place
it in a food blender and make into a smooth paste. Use this mixture to
spread evenly over the salmon about 2 hours before you use it.
For the salmon, clean, trim and marinate with the apricot
marinade for two hours. If you have a smoker, cold smoke it for 5 minutes
then remove. Bake at 180 degrees for about 5 minutes. If you have a stove
top smoker, place salmon in it with wood shavings at the base and smoke
for 3 minutes, then remove and finish baking the same way as the other
way. The smoke taste should be subtle and not too dominant.
For the noodle salad, bring a pot of salted water to boil
and quickly blanch the soba noodles in it. Don’t overcook them they only
need a few minutes to cook. In a frying pan sauté the enoki mushrooms
with a tablespoon of olive oil, without adding much colour to them. Combine
with the noodles and add the mirin lime dressing as well as the chives
and the watercress. Toss well Serve the hot salmon on top of the cold
salad. Sprinkle with sesame seeds for decoration.