Salmon Candy

Name: Salmon Candy
Ingredients: 2 to 4 pounds boneless fresh salmon fillet, side-on; 3 to 4 tablespoons vegetable oil; 3 to 4 tablespoons Cajun seasoning; 1 tablespoon fresh cracked black pepper; Razz B Que Sauce, recipe follows; 4 tablespoons freshly chopped chives; 1/2 pint fresh raspberries; 12 ounces cream cheese, room temperature; Entertainment crackers of choice (water or wheat crackers); 10 lemon wedges; Kale, for garnish; 1 tablespoon honey, optional; 1 1/3 cups seedless raspberry preserves; 1/3 cup prepared horseradish; 3 tablespoons Dijon mustard; This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

16 ingredients

14 steps

Ingredients

2 to 4 pounds boneless fresh salmon fillet, side-on
3 to 4 tablespoons vegetable oil
3 to 4 tablespoons Cajun seasoning
1 tablespoon fresh cracked black pepper
Razz B Que Sauce, recipe follows
4 tablespoons freshly chopped chives
1/2 pint fresh raspberries
12 ounces cream cheese, room temperature
Entertainment crackers of choice (water or wheat crackers)
10 lemon wedges
Kale, for garnish
1 tablespoon honey, optional
1 1/3 cups seedless raspberry preserves
1/3 cup prepared horseradish
3 tablespoons Dijon mustard
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Directions

1

Preheat a smoker to 225 degrees F using hickory or cherry wood chips.
2

Rub the skin side of the salmon with oil and put it, skin side down, on a sheet of foil.
3

Drizzle with oil and sprinkle with seasoning.
4

Massage the seasoning into the salmon to create an outside rub, then sprinkle with pepper, to taste.
5

Put the salmon with the foil on a smoker rack and close the lid.
6

Smoke the salmon for 30 to 35 minutes and cooked to a medium doneness.
7

Do not open the smoker lid during cooking time.
8

Remove the salmon from the smoker to a serving platter and allow it to cool.
9

Drizzle the salmon with Razz B Que Sauce, sprinkle with fresh chives and fresh raspberries.
10

Serve with the remaining Razz B Que Sauce, cream cheese, crackers and lemon wedges.
11

Garnish with kale and remaining raspberries.
12

Lightly drizzle with honey to sweeten, if desired.
13

Cook's Note: If you do not own a smoker you can purchase salmon already smoked from a local fish market or us.
14

Wisk all of the ingredients together, in a small bowl and refrigerate until ready to serve.