Smoked Sablefish Salad

Recipe by Chef John Wahlke

Smoked Sablefish Salad

1 Smoked Sablefish filet (See note below on how to smoke your Sablefish Filet)

For Salad;

1/2 cob, or 1/4 cup corn, roasted and charred, removed from cob

2 baby rainbow cared, cleaned

1/4 C butternut squash, diced

4 thin slices of raw golden beets

For vinaigrette:

2T olive oil

2T white wine vinegar

1t lemon juice

1t honey

To smoke your sablefish:

Spread a thin layer of maple syrup across your deboned, skin on filet.

Add light seasoning of salt. Place in pellet smoker on rack at 170 degrees for 3 hours or until done.

Peel rainbow carrots into strips using a peeler. Roast butternut squash, allow to cool. Julienne sliced beets.

Assemble salad, add vinaigrette and desired amount of smoked sablefish