INGREDIENTS

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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