Salmon – Coat Salmon thoroughly with rub (both sides). Wrap in shrink wrap and let sit in refrigerator for an hour. Smoke at 165° for 3 to 3 ½ hours (directly on rack for drier fish, in shallow foil boat for moister)

Rub:      2 tbsp. – Lime juice
              1 tbsp. – Salt
              1 tsp. - Garlic
              1 ½ tsp. – Chili
               ½ tsp. cumin
               Cayenne (to taste)

                Optional: A little Olive oil to give it body. I like to use Walnut Oil.

Wood: Pecan, Alder, or Mesquite (sparingly)

Cream Cheese
Spread:           ½ - package Cream Cheese (can sub sour cream, or yogurt)
                        2 –Seed and  finely chop or puree jalapenos
                        1 –avocado
                        1 tbsp. Lime Juice (approx. to smooth)

                        Optional: Cayenne, Chili, and/or Cumin

Salsa (topping): ½ pkg. – Frozen yellow corn (defrosted)
                         ½ pkg. – Frozen white corn (defrosted)
                         1 can – Black Beans (rinsed)
                         ½ small Yellow Onion (sweet) finely chopped
                         ½ cup Green onions finely chopped
                         1 small tomato diced
                         ½ tbsp. – minced garlic
                         2 tbsp. – lime juice
                         2tbsp. – olive oil (can split with red wine vinegar)
                         1 – Avocado diced
                         ½ - Red Bell Pepper chopped

                        Optional – Cayenne (to taste) 2- seeded jalapenos finely chopped

Heat soft taco size Flour Tortillas, smooth layer of spread over tortilla, flake smoked salmon over spread, fold soft taco in half and add salsa.

Enjoy!