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Planked Salmon With Grilled Pineapple, Rhubarb And Habanero

Yield: 1 Servings

Ingredients and directions for this recipe

2 Sides Wild Canadian salmon;
-(5 pounds 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 Red Snapper
Next recipe Planked Salmon With Grilled Pineapple~ Rhubar

Or try one of these recipes:
L'eau Bouilli
Stuffed Mushrooms #1