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Smoked Salmon | Yogurt | Salt-Roasted Beets | Charred Kale

Smoked Salmon | Yogurt | Salt-Roasted Beets | Charred Kale

Featuring Taste Elevated's Sweet'n'Tangy Mustard Seeds, Chef Richard DeShantz crafts a Cedar Plank Smoked Salmon with a Tangy Yogurt Sauce and a salad of Salt Roasted Beets, Kale and Pearl Onions.


For The Salmon:

4 Filets Salmon, 4 Ounces Each

2 Pieces, Cedar Planking Wood

1/2 Cup, Brown Sugar

2 Cups, Water

1 Garlic Clove

4 Lemon Slices

1/2 Small White Onion

2 Teaspoons, Soy Sauce

1 Bay Leave

2 Tablespoons, Kethcup


For The Yogurt Dressing:

1 Tablespoon, Lemon Juice

1/2 Cup, Yogurt

2 Tablespoons Vinegar (Chef DeShantz Suggests Noble Handcrafted No.4 Heirloom Lemon Matured White Wine Vinegar)

1 1/2 Teaspoons, Sugar

1/3 Cup, Extra Virgin Olive Oil

1 Teaspoon, Garlic, Chopped

1 Tablespoon, Water

1 Teaspoon, Dill, Chopped

1 Tablespoon, Taste Elevated Sweet & Tangy Mustard Seeds

Salt & Pepper, To Taste


For The Salt-Roasted Beets:

4 Large Red Beets

2 Tablespoons , Extra Virgin Olive Oil

3 Sprigs, Thyme

Salt To Taste


For The Charred Kale & Pearl Onions:

2 Tablespoons, Extra Virgin Olive Oil

1/2 Cup, Pearl Onions, Cut In Half

1 Tablespoon, Garlic Clove, Sliced Thin

1 Bunch, Kale, Stems Removed, Rough Torn

1 Teaspoon, Red Chili Flake



For The Salmon:

1. Mix all ingredients (besides salmon and wood) together. Put salmon in brine and let sit overnight (12 hours).

2. Soak cedar wood for one hour. Put planking wood on grill.

3. Put wood on grill for approx. 5-7 minutes per side. When they start to smoke, place salmon on the cedar wood. Put lid on grill and let cook for 20-25 minutes. Check temperature with termometer.

Chef DeShantz prefers his salmon cooked medium rare at 120-125 degrees. If you like your salmon cooked more well done, bring the internal temperature up to 140 degrees. 


For The Yogurt Dressing:

1. Mix together yogurt, lemon juice, vinegar, sugar, Taste Elevated Sweet & Tangy Mustard Seeds and garlic. Whisk in olive oil and water. 

2. Add dill then season with salt and pepper, to taste.


For The Salt-Roasted Beets:

1. Preheat oven to 375 degrees.

2. Rub beets with olive oil. Coat heavy with salt and thyme. Put into tin foil.

3. Cook for one hour to ninety minutes depending on how big the beets are (a knife should slide into the beet like butter). Set aside.


For The Charred Kale + Pearl Onions:

1. Cook onions for 5-6 minutes on medium heat until lightly brown. Take off the heat and put into a bowl.

2. Add 1 tablespoon olive oil to pan and cook garlic on low for 2-3 minutes. Do not brown. Add to the bowl with onions.

3. Put pan back on flame and add remaining olive oil on medium high heat. Add kale for 2-3 minutes and chili flakes. Add to bowl and season with salt and pepper.


To Serve:

1. Add dollop of yogurt dressing to bottom of plate.

2. Place salmon atop the dressing

3. Garnish with charred onions, kale, and salt-roasted beets.

4. Drizzle additional dressing around the plate + top with Taste Elevated Sweet & Tangy Mustard Seeds.

5. Serve immediately.