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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