| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Bbq/grill, Diabetic, Low-cal/fat, Seafood, Smoker | 6 | Servings | |
INGREDIENTS
| 3 | lb | Whole salmon |
| 1 | Lime, juiced | |
| 1 | T | Grated lime peel |
| 1 | T | Fresh ginger AND |
| 1 | t | Powdered ginger |
| 3 | Handfuls dried apple OR | |
| Maple twigs | ||
| 12 | oz | Apple juice |
| 1/2 | t | Powdered ginger OR |
| 3 | Fresh ginger | |
| 3 | c | Cooked brown rice OR |
| Couscous |
INSTRUCTIONS
Clean salmon; discard head. Peel ginger and slice very thin. Wash and pat salmon dry. Rub salmon with lime juice. Put ginger slices and lime peel inside cavity of fish. Sprinkle powdered ginger over exterior of fish. cover fish lightly with plastic wrap and refrigerate 2 hours. Soak twigs 30 in water 30 minutes; drain. Prepare smoker according to manufacturer's directions. Fill fire pan about three-quarters full of hardwood charcoal and heat coals. Arrange twigs over hot coals. Fill water pan about three-quarters full with hot water. Add apple juice and ginger to water pan and place pan in smoker as aromatic. Unwrap salmon and place on sprayed grid. cover quickly. smoke salmon about 3 hours or until fish flakes easily when prodded with fork. Skin will turn a smoky color. While smoking, remember not to remove lid of smoker more than is necessary because it allows heat and moisture to escape, which slows the smoking process. also, while using smoker, check every 30 minutes to see if hot water or coals have to be replenished. Be careful and use pot holders. Serve fish warm or cold with hot rice. NOTE: A perfect way to store fresh ginger is to peel it, place it in a small jar, cover it with sherry, and refrigerate. The sherry adds flavor and body to the taste of the ginger. Nutritional information per serving: Carbohydrates - 23.2g; Protein - 34.9g; Fat - 8.6g; Sat. Fat - 1.8g; Calories - 378; % Calories from fat - 25; Sodium - 141mg; Cholesterol - 40.7mg Exchanges per serving: 1.5 bread exchanges Plus 4 meat exchanges Source: Skinny Grilling; by Barbara Grunes Formatted by: Nancy Filbert; May, 1995 Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Feb 21, 1998
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