- 2 pounds salmon fillet
- 3 cups apple cider
- 1/2 cup chopped Georgia pecans
- 1/2 cup honey
- 1 cup grainy mustard
- 1 tablespoon grated horseradish
- 1/2 cup chopped dill
- pinch salt
- pinch sugar
- 2 medium pieces of Applewood, Cherrywood or Alderwood for grill
- 4 bunches of watercress
- 1 diakon
- 1 carrot
- 1 Belgian endive
- 3/4 cup olive oil
- juice of 5 lemons
- salt and cracked white pepper to taste
In sauce pan, reduce apple cider to 1 cup, add honey and cool. Once cooled, fold in mustard, chopped dill, chopped pecans, horseradish and a pinch of salt. Season both sides of salmon with a pinch of sugar and salt and let stand for 3-5 minutes. Remove stems of watercress and wash. Julienne carrot, diakon and endive. Toss with watercress and set aside. Cover cardboard with aluminum foil and place salmon on top.
Start outdoor grill 15-30 minutes prior. Soak wood chips for approximately 30 minutes in water. Once grill is ready, place salmon on foil covered cardboard. Glaze with cider reduction and place soaked Applewood on coals and let them start to smolder. Place salmon on grill away from direct heat and smoke for approximately 10 – 12 minutes.
Let salmon rest before serving. Salmon can be made the day before and chilled.
Toss watercress with lemon juice, olive oil, salt and pepper. Place salad in center of plate and slice salmon on top, drizzle with excess dressing.