Serves: 4
Prep Time: 12 minutes
Total Time: 1 hour, 20 minutes
2 cups apple wood chips
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
4 garlic cloves, peeled and smashed
1 Tablespoon coriander seeds
1 bay leaf
1 dried chipotle chile, torn
1 Tablespoon kosher salt
1/4 cup distilled white vinegar
juice from 1 orange
juice from 1 lime
4 pieces salmon (5-6 ounces each)
1 can diced tomatoes (14.5 ounce size) drained, or 1 1/2 cup fresh diced tomatoes
1 can (15 ounce size) gluten free black beans, rinsed and drained
2 Tablespoons honey
chopped fresh cilantro
1. Prep Pan: Line the inside of a heavy Dutch oven with foil.
2. Smoke Wood Chips: Place wood chips on the bottom of the pot over high heat, cover and wait until it starts to smoke, 6-10 minutes. Stir chips, cover, and let smoke 2 more minutes.
3. Cook Vegetables: Add carrot, onion, celery, garlic, coriander, bay leaf and chipotle to the pot, cover, and smoke 5 more minutes.
4. Deglaze Pan: Deglaze with 2 quarts water. Remove and discard foil. Stir to combine.
5. Simmer Broth: Reduce heat and simmer 30 minutes, uncovered.
6. Strain Broth: Strain liquid and discard solids, reserving liquid. Return liquid to pot.
7. Finish Broth: Add salt, vinegar, and juices to pot and heat on simmer.
8. Cook Salmon: Add salmon and poach until cooked through, 4-7 minutes. Transfer salmon to a plate and cover with foil.
9. Finish & Serve: Add tomatoes, beans and honey to broth and stir. Serve fish with broth and sprinkle with cilantro. Enjoy!
