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Salmon: Smoked Rosemary-Scented Salmon

Source of Recipe


Coastal Living, September 2001






List of Ingredients



• Hickory or alder wood chips
  
• 1 (3-pound) salmon fillet, halved crosswise
  
• 3/4 cup fresh lime juice
  
• 3 Tbsp minced fresh rosemary
  
• 2 Tbsp olive oil
  
• 1-1/2 tsp prepared horseradish
  
• 3/4 tsp salt
  
• 1-1/2 tsp cracked pepper
  
• Garnish: fresh rosemary sprig
  






Instructions



1. Soak wood chips in water to cover at least 30 minutes.
   
   
2. Place salmon fillet in a shallow dish or large heavy-duty, zip-top plastic bag. Stir together lime juice and next 3 ingredients; pour over fish, and seal plastic bag. Chill 3 hours, turning occasionally. Remove fish, reserving marinade. Sprinkle fish with salt and pepper; set aside.
   
   
3. Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain chips, and place on coals. Place water pan in smoker; add reserved marinade. Add hot water to fill line. Coat rack with cooking spray; place in smoker. Arrange fish, skin-side down, on rack; cover with smoker lid. Cook 50 minutes or until fish flakes easily when tested with a fork. Garnish, if desired.
   
   Makes 6 servings.