*  Exported from  MasterCook  *
 
                            KINGLY SMOKED SALMON
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Seafood                          Grill
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pacific king salmon*
                         Alder wood for smoking
                         -----RUB-----
      1/4   c            Dill, dried
      1/4   c            Brown sugar
    2       ts           Kosher salt
    2       ts           Fresh-ground black pepper
                         -----MOP (OPTIONAL-----
                         Remaining rub
    1       c            Cider vinegar
      1/4   c            Oil (canola or corn)
 
   *butterflied tail section; or use coho or silver salmon
   
   1. The night before you plan to barbecue, combine the
   rub ingredients in a small bowl. Open the salmon flat
   and massage it well with about 2/3 of the rub,
   reserving the rest of the mixture. Fold the salmon
   back into its original shape, place it in a plastic
   bag, and refrigerate it overnight.
   
   2. Prepare the smoker for barbecuing, bringing the
   temperature to 180' to 200' F.
   
   3. Remove the salmon from the refrigerator and let it
   sit at room temperature for 30 minutes.
   
   4. If you plan to baste the fish, stir the remaining
   rub together with the other mop ingredients in a small
   saucepan and warm the mixture over low heat.
   
   5. Transfer the salmon to the smoker skin side down,
   placing the fish as far from the fire as possible.
   Cook for 50 to 60 minutes, mopping it after 10 and 30
   minutes in a wood-burning pit, or as appropriate for
   your style of smoker. The salmon should flake easily
   when done. Have a large spatula and a platter ready
   when taking the salmon off the smoker, because it can
   fall apart easily. Serve hot or chilled.
   
   BBQ Tips: Alder remains the best wood for smoking
   Pacific salmon. Alder chips are fairly common across
   the country, but you may have more difficulty finding
   the wood in chunks or logs. Fruit woods are the best
   substitute, particularly when mixed with smaller
   pieces of alder.
   
   Source: “Smoke and Spice” by Cheryl Alters Jamison and
   Bill Jamison.
  
 
 
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