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Planked Salmon With Grilled Pineapple~ Rhubar

Yield: 1 Servings

Ingredients and directions for this recipe

2 sides Wild Canadian salmon
: -(5lb each)
1 c pineapple juice
1 c rhubarb -- grilled, minced
1 c fresh pineapple -- crushed
1/4 Habanero pepper -- minced
: ****** Dry Rub #4 ******
4 TB brown sugar
4 TB Kosher salt
4 TB black pepper
4 TB fresh dill

Combine all ingredients and reserve. Combine in a bowl the pineapple
juice, rhubarb, pineapple and habanero pepper. Reserve this for
mopping the fish while cooking.

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 fish fillets, skin side
down on a soaked, oiled cedar board. Place in a 225 degree smoker
using alderberry wood. Smoke the salmon for 2 1/2 hours coating the
salmon every 10 minutes with the basting liquid.

See also:
Previous recipe Planked Salmon With Grilled Pineapple, Rhubarb And Habanero
Next recipe Plano Croissant Sandwich

Or try one of these recipes:
L'entrecote
Stuffed Mushrooms #2