Ginger Smoked Salmon
Rub: Sesame Seed Oil
Coat both sides of the Salmon thoroughly with rub.
Wrap in shrink wrap and let sit in refrigerator for an hour.
Place salmon directly on rack for drier fish or in shallow foil boat for a moister cook.
Smoke at 165°-170°F for 3 to 3 ½ hours.
Wood: Pecan, Apple, Hickory, Alder, Maple-Experiment with wood flavors you like.
Pineapple Relish (topping):
1 tbsp. Honey
1 Small jalapeno, seeded and finely chopped
¼ cup Red onion finely chopped
2 cup Coarsely chopped pineapple
2 tbsp. Lime juice
½ cup Chopped Red Bell Pepper
Mix ingredients and allow blending together in refrigerator for at least ½ an hour before serving.
Serve Salmon warm with Pineapple relish on top.
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