Description
Bold and aromatic Coffee-Smoked Seafood featuring salmon, shrimp, and scallops coated in a savory coffee and brown sugar rub, gently smoked until tender and flavorful. A unique, smoky dish with subtle sweetness and rich depth.
Ingredients
Units
Scale
- 1 pound salmon fillet, skin on
- 1/2 pound raw shrimp, peeled and deveined
- 1/2 pound raw scallops
- 2 tablespoons finely ground coffee
- 1 tablespoon brown sugar
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your smoker or grill to 225 degrees Fahrenheit using indirect heat.
- In a mixing bowl, combine finely ground coffee, brown sugar, sea salt, and black pepper. Stir until evenly mixed.
- Pat the salmon, shrimp, and scallops dry with paper towels.
- Brush all seafood lightly with olive oil.
- Evenly coat the seafood with the coffee mixture, pressing gently so it adheres.
- Place the seafood on the smoker grates. Smoke the salmon for about 45 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit.
- Smoke the shrimp and scallops for 15 to 20 minutes, or until opaque and cooked through.
- Remove from heat and let rest for 5 minutes before serving.
Notes
- Use finely ground coffee to avoid a gritty texture.
- Do not overcrowd the smoker to allow proper airflow.
- Monitor internal temperature to prevent overcooking.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 145mg