Maple Glazed Hot Smoked Coho Salmon

With Creamed Spinach and Artichoke

Recipe by Chef Göran Streng

Ingredients

–4 8 oz portions of center cut Coho Salmon 

-½ cup Kosher Salt 

-1 cup Brown Sugar 

-¼ cup Soy Sauce 

-2 tbsp Worcestershire Sauce 

-½ cup Water 

-1/3 cup Maple Syrup 

-1 tbsp Butter 

-½ Onion, diced 

-½ Red Bell Pepper, diced 

-1 lb Spinach 

-1 jar Bio Orto Chopped Artichoke in Olive Oil 

-1 cup Heavy Cream 

-Salt and Pepper to taste 

Instructions

In a small saucepan, combine salt, brown sugar, soy sauce, worcestershire and water. Cook over low heat until sugar and salt are dissolved. Allow to cool. 

Place the salmon into a large zip lock bag or non-reactive container, then add the marinade. Refrigerate for two hours. If the marinade is not completely covering the fish, flip it at least once during the marinade time. 

Heat a smoker for low heat cooking, about 200º F. 

Remove the fish from the marinade, and pat it dry with paper towels. Place the salmon skin side down on a tray or rack for easy removal.  

Place into the smoker. Baste the fish with maple syrup. The fish will take around 30 minutes total to cook. You can tell it is ready, either by using a thermometer to check for an internal temp of 140º F, or when the meat easily flakes away when pulled. 

Creamed spinach with artichoke

In a medium pan, melt butter, sauté diced onion and bell pepper until translucent, add spinach and let wilt, add chopped artichoke and cream, stir with a wooden spoon and simmer until slightly thickened. 

Place creamed spinach in a shallow bowl and top with the smoked salmon.