Smoked salmon salad was a featured course for a large, plated dinner party I hosted recently. Two guests couldn’t eat fish so I needed an alternative.
I understand when you wrinkle your face and say– but carrots??!!
The color and texture (after roasting and marinating) are on point. Roasting with salt creates a crust and locks in the moisture while developing an earthy flavor. The quick marinade soaks in a salty, oiliness reminiscent of smoked salmon. This plant-based (vegan) smoked salmon recipe was such a hit, that one of the guests shared it with his fish-eating wife and they asked for a second helping!
Let’s not mince words- it’s NOT smoked salmon. It’s carrots made to feel like it. It’s a fun alternative. Tryi it in this Smoked Salmon Black Rice Bowl.
~Happy eating,
Monique
Carrot Smoked Salmon
3-4 large carrots
Coarse grey or sea salt, enough to cover the carrots
2 tbls olive oil
1 tbls tamari
1/2-1 tsp smoked paprika (more for a heavier smoke flavor)
1/2 tbls lemon juice (or vinegar)
2 tsp honey or maple syrup
pinch of pink salt and pepper
Optional: drizzle of caper brine or pickle juice
Preheat oven to 450 degrees. Clean the carrots, leaving the peel on. Pour a layer of salt on the bottom of a glass baking dish. Set the carrots on top while wet and lightly cover them with additional salt. Roast for 30-40 minutes until just fork tender (over-roasting will result in a softer salmon.)
While the carrots are roasting: whisk together the olive oil, tamari, smoked paprika, lemon juice, maple syrup, caper brine and a pinch or two of salt and pepper. Taste and adjust seasoning as desired.
Remove the Smoked Carrot Salmon from oven and allow to cool for a few minutes. Brush the salt off the carrots. From here you have two options:
- Carrot Lox: Slice thin for Carrot Lox using a carrot peeler, mandoline or a knife. This will be easier if you remove the skin/peel.
- Smoked Carrot Salmon Filet. Slice or tear into larger chunks. Leave the peel on for a cool ‘skin-like’ experience.
Toss the carrot salmon pieces with the marinade and let steep for at least 2 hours. Store any remaining carrot salmon in the marinade in the refrigerator for up to 5 days.