SmokinTex Operator

South Of The Border Smoked Salmon

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


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