Grilled Salmon with Rhubarb Sauce
Source of Recipe
from about com
List of Ingredients
2 5lb. sides Wild Canadian salmon
1 c. crushed fresh pineapple
1 c. pineapple juice
1 c. grilled, minced rhubarb
4 minced Habanero peppers
for the dry rub:
4 tbsp. brown sugar
4 tbsp. Kosher salt
4 tbsp. black pepper
1 tbsp + 1 tsp. dried dillRecipe
Combine in a medium bowl, the pineapple, pineapple juice, rhubarb and habanero pepper.
Reserve for basting the fish while cooking.
Combine rub ingredients in a small bowl.
In long strokes, from the tail to the head, rub the dry rub on the salmon sides making sure to do long, slow strokes.
Rub the salmon for 5 minutes.
Allow the salmon to sit in the refrigerator for 3 hours.
Rinse the salmon with cold water.
Lay the fillets, skin side down on a soaked, oiled cedar board.
Place in a 225 degree smoker using alderberry wood or use your grill and add flavored wood chips and cook on very low heat.
Smoke the salmon for 2 1/2 hours coating the salmon every 10 minutes with the basting liquid.
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