Dijon-Glazed Smoked Salmon

• Salmon Walmart Supercenter 1 lb For $5.00 thru 02/14
• 3 qt. hickory wood smoking chips, soaked in water
• 24 each salmon fillets (4 oz.) Walmart Supercenter 1 lb For $6.94 thru 02/14
• to taste salt and pepper
• 3/4 cup GREY POUPON Classic Dijon Mustard
• 3/4 cup canola oil
• Cauliflower
• 3 qt. cauliflower florets
• 1/2 cup extra virgin olive oil
• 6 Tbsp. GREY POUPON Classic Dijon Mustard
• 1/3 tsp. ground coriander
• 1/3 tsp. paprika
• to taste salt and pepper
• Beets
• beets, peeled, sliced 1/4-inch thick
• to taste salt and pepper
• Dijon Vinaigrette
• 1-1/2 cups chicken stock
• 1 cup rice wine vinegar
• 6 Tbsp. GREY POUPON Classic Dijon Mustard
• 1/4 cup shallots, finely minced
• 6 Tbsp. canola oil
• 6 Tbsp. extra virgin olive oil
• Pea Puree
• 1-1/2 cups chicken stock
• 1-1/2 cups smoked ham, small dice
• 6 Tbsp. shallots, minced
• 6 Tbsp. GREY POUPON Classic Dijon Mustard
• 1-1/2 qt. peas, blanched, shocked
• 3/4 cup extra virgin olive oil
• 3 Tbsp. fresh mint, chopped
• to taste salt and pepper

1. Salmon: Set up stove top smoker (See Tip) using drained wood chips.
2. When smoker is heated and producing ample smoke, season salmon with salt and pepper; coat with mustard.
3. Place in smoker; cover.
4. Remove from heat; let sit in smoker 15 to 20 min.
5. Refrigerate salmon until ready to serve.
6. Cauliflower: Toss florets with all remaining ingredients.
7. Spread onto parchment-lined sheet pan (or half sheet pan for trial recipe).
8. Roast in 350 degrees F-standard oven 25 to 30 min.
9. or until tender and lightly caramelized.
10. Beets: Line sheet pan with parchment paper; coat with non-stick cooking spray.
11. Season beets with salt and pepper; spread in pan.
12. Roast in 350 degrees F-standard oven 25 to 30 min.
13. or until tender.
14. Dijon Vinaigrette: Heat stock to simmer in saucepan; reduce by half.
15. Remove from heat; add vinegar, mustard and shallots.
16. Slowly add oils, whisking briskly to emulsify.
17. Toss half of vinaigrette gently in bowl with beets.
18. Pea Puree: Place stock, ham, shallots and mustard in small saucepan; heat to simmer.
19. Strain stock.
20. Place peas in blender with stock mixture; blend until smooth.
21. With blender running, slowly add olive oil through feed tube at top of blender.
22. Add mint; season with salt and pepper.
23. Puree mixture; pour through a chinoise.
24. Transfer into squirt bottle.
25. Set aside.
26. For each serving: Cook salmon, skin-side down, in canola oil in non-stick saute pan on medium heat.
27. Turn when salmon is crisp on bottom, about 4 min.
28. Continue cooking until salmon is done.
29. Place about 4 beet slices in circle on center of plate; top with about 1/4 cup of cauliflower.
30. Squirt about 3 Tbsp.
31. of Pea Puree in ring around beets.
32. Lay salmon on cauliflower; drizzle with about 1 Tbsp.
33. remaining Dijon Vinaigrette.

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Taken from www.kraftrecipes.com/recipes/dijon-glazed-smoked-salmon-128468.aspx (may not work)