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| Home -> [Fish, Fruits, Grilled, Seafood] -> [Planked salmon with grilled pineapple, rhubarb and habanero Recipe] |
Planked salmon with grilled pineapple, rhubarb and habanero
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Fish, Fruits, Grilled, Seafood |
Rating: |
0 |
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Ingredients:
| 2
| | Sides Wild Canadian salmon | | | -(5 pounds | | | Ach) | | | Each) | | 1
| cup | Pineapple juice | | 1
| cup | Rhubarb, grilled, minced | | 1
| cup | Fresh pineapple, crushed | | 1/4
| | Habanero pepper, minced | | | ** Dry Rub #4 ** | | 4
| tbsp | Brown sugar | | 4
| tbsp | Kosher salt | | 4
| tbsp | Black pepper | | 4
| tbsp | Fresh dill |
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Procedures:
| 1 | Combine all ingredients and reserve. | | 2 | Combine in a bowl the pineapple juice, rhubarb, pineapple and habanero pepper. | | 3 | Reserve this for mopping the fish while cooking. | | 4 | In long strokes, from the tail to the head, rub the dry rub on the salmon sides making sure to do long, slow strokes. | | 5 | Rub the salmon for 5 minutes. | | 6 | Allow the salmon to sit in the refrigerator for 3 hours. | | 7 | Rinse the salmon with cold water. | | 8 | Lay the fish fillets, skin side down on a soaked, oiled cedar board. | | 9 | Place in a 225 degree smoker using alderberry wood. | | 10 | Smoke the salmon for 2 ?hours coating the salmon every 10 minutes with the basting liquid |
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