BROWN PAPER SMOKED SALMON
- 1 Package frozen salmon filets (usually about 8 filets)
- Or 2 long fresh filets of salmon
Marinade:
1/2 cup of B3 Marinade or equivilant (soy base marinade)
Juice from 1 can of Pineapple tidbits in pineapple juice (save tidbits for stir fry)
This will give you about 1 1/4 cup marinade. Place filets in a one gallon plastic freezer bag to marinate for one hour minimum. (if using long fresh salmon cut them in half)
Smoke at 225 degrees with apple, maple, or cherry wood chips / chunks / pellets.
Internal done temperature of 145 degrees. The cook will take about 30 min.
Use a brown paper bag to make a platform the size of your cooking grate. Coat the paper on both sides with spray cooking oil. Place onto your grill cooking grate prior to placing the filets on the grill to smoke.
Glaze: Two tablespoons Dizzy Pig Pineapple Head Seasoning mixed with 1/4 cup Honey.
Pre heat your grill.
Remove filets from Marinade, place the oiled brown paper onto the cooking grid and then lay the filets onto the paper. Baste with the glaze and start the smoking process.
The groceries sell a pre mixed bag of Asian stir fry vegetables with rice in the frozen vegetables department. Simply follow directions and then add the pineapple tidbits toward the end of the cook time.
Serve a piece of the smoked Salmon alongside the vegetables and rice for a healthy meal. A little dabble of Sriracha Sauce adds a pleasant contrast to the sweetness.
Enjoy, TL Stallings, Madison Fireplace & Patio
