House Smoked Salmon on Spinach with Chestnuts and Shiitakes

Name: House Smoked Salmon on Spinach with Chestnuts and Shiitakes
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Ingredients: 1/2 pound small shiitake mushrooms, wiped clean and cut into 1/2-inch pieces; 2 tablespoons butter; 3 tablespoons soy sauce; 1 1/2 pounds spinach washed and the stems trimmed to 1-inch; 1/2 cup alder wood chips; 1 1/2 pound salmon fillet; 1 cup whole peeled chestnuts

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Level: Easy
Total: 1 hr 20 min

Prep: 30 min
Cook: 50 min

Yield: 4 servings

Level: Easy
Total: 1 hr 20 min

Prep: 30 min
Cook: 50 min

Yield: 4 servings

Ingredients

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1/2 pound small shiitake mushrooms, wiped clean and cut into 1/2-inch pieces

2 tablespoons butter

3 tablespoons soy sauce

1 1/2 pounds spinach washed and the stems trimmed to 1-inch

1/2 cup alder wood chips

1 1/2 pound salmon fillet

1 cup whole peeled chestnuts

Directions

To smoke the salmon heat the woodchips in the smoker over a medium heat until the smoke turns gray. Salt the salmon and add it to the smoker, cover the smoker, turn down the heat to medium and cook the salmon for twelve minutes, turn the salmon over and cook on the other side until the fish is opaque (approximately 10 minutes) and cooked but still moist.
While the salmon is cooking, bring the chestnuts to a boil in salted water to cover, simmer for 7 to 10 minutes until tender when pierced with a knife. Drain and reserve the chestnuts. In a medium saute pan over high heat cook the shiitake mushrooms in the butter and soy sauce. When the mushrooms are soft add the washed spinach leaves, cover the pot and let the leaves wilt for one minute. Remove the cover. The spinach should be bright green and wilted fold in the chestnuts and taste for seasoning.
Remove the salmon from the smoker when it is cooked and serve it on the spinach.