Smoked Tandoori Atlantic Salmon Martini with Cashew Cranberry Vinaigrette

Recipe contribution from Raj Gupta, chef of  Casino Nova Scotia & Casino Nova Scotia Hotel in Halifax, NS

Ingredients

• 8 ounces Salmon Cubes (3 pieces)
• 4 Rosemary Stalks 3 1/2 - 4 inches each
  Tandoori Marination :
• 2 tsp Tandoori Spices
• 1 tbsp Lemon Juice
• 4 tsp Olive Oil
• 1/4 tbsp Minces Garlic and Ginger
• 1/2 cup Yogurt
• 1/4 cup Sour Cream
• 1/2 tbsp Salt
  For Smoking:
• 4 ounces Hickory Wood Chips
  Cashew Nut, Cranberry Vinaigrette
• 1/2 cup Cooked Cranberries, Chopped
• 4 tbsp Cashew Nuts, Chopped
• Pinch Ginger Powder
• 1/4 cup Lemon Juice
• 2 tbsp Cucumber, Diced
• 2 tbsp Spring Onion Diced
• 1/4 cup Orange Juice
  Martini Glass Presentation
• 4 small Bunches of Musclun Greens
• 4 Lemon Rings
• 4 tbsp Sugar for the Glass Rim
• 1 Egg White, Whipped for the Glass Rim

1. Prepare the marination by blending all ingredients from the Tandoori Marination.  Marinate overnight.
2. Prepare the vinaigrette by combining all the vinaigrette ingredients and allow to stand.

For Smoking:

1. Heat up the smoking unit to 200F with hickory wood chips and smoke the salmon for 5 minutes.
2. Remove from the unit and finish in the oven at 350F for 6 minutes.

Presentation:

1. Rim the martini glass by dipping in the egg white and then in sugar and let stand for a few minutes.  Place mesclun lettuce in the glass and lemon ring on the rim.
2. Place hot skewer in the glass and drizzle with Cashew, Cranberry Vinaigrette and serve at once.

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