Ancho Chili-Rubbed Smoke Salmon over Seabean Slaw

Ingredients:

Method:

Paste:
1. Boil all ingredients in water until soft.
2. Then blend ingredients using a liquid to help emulsify into a paste.
3. Set aside to cool until later

Salmon:
1. Rub Salmon with Anocho Chili Paste ( yeah, it’s later )
2. Place in a 250 degree smoker ( we used Hickory chips in our’s ) for 45 minutes
3. Remove from smoker once desired done-ness is reached ( we like medium rare which is around 110 degrees

For a slightly sweeter salmon – you can add orange juice or agave to the Ancho Chili Paste before smoking

Slaw:
1. Combine shredded Napa cabbage, seabeans, diced red bell peppers, & minced red onion
2. Mix thoroughly, then add dressing of olive oil, lemon juice, agave, salt & pepper

Allergens:
Fin fish