Name: Hot Smoked Salmon with Apples, Dried Cherries, Hazelnuts and Greens
Yield: Serves 6 to 8
Ingredients: 1/2 cup kosher salt; 2 tablespoons granulated sugar; 2 tablespoons packed light brown sugar; 2 teaspoons crushed black peppercorns; 1 (3- to 3 1/2-pound) piece center-cut salmon fillet, skin on, pin bones removed; 1/4 cup apple cider vinegar; 1 tablespoon whole-grain mustard; 2 teaspoons clover honey; Kosher salt and freshly ground black pepper; 1/4 cup canola oil; 4 ounces organic baby greens; 1 Granny Smith apple, cored and thinly sliced; 1/2 small white onion, halved and thinly sliced; 1/4 cup dried cherries; 1/4 cup chopped hazelnuts, toasted

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Hot Smoked Salmon with Apples, Dried Cherries, Hazelnuts and GreensQuentin Bacon

The Pacific Northwest is understandably known for its outstanding salmon, but Washington State and Oregon are also among the country's leading producers of apples, cherries, and hazelnuts—hence the pairing of this nutty apple and cherry salad with hot-smoked salmon. The full-flavored acidity of apple cider vinegar highlights the sweet-tart combination of Granny Smith and Gala apples as well as the dried cherries; the vinaigrette really helps cut the richness of the salmon.

Recipe notes

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