| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Salmon steak; (or filets) |
| 1/2 | c | Lemon juice |
| 2 | tb | Olive oil |
| 2 | ts | Black pepper |
| 1 | ts | Dill weed |
| 1/2 | c | Mesquite wood chips |
INSTRUCTIONS
http://bbq.miningco.com/library/recipes/blfish2.htm Soak mesquite chips in water (or wine if you can spare it) for 1 hour. Mix lemon juice, olive oil, pepper and dill weed in a bowl. Add salmon. Let sit in refrigerator for 1 hour. Preheat grill with mesquite chips in an iron smoker box or wrap them in aluminium foil and pierce holes all around. Drain marinade from salmon and boil for 2 minutes. Put the fish on the grill and apply remaining marinade periodically. If cooking filets, grill for 3-4 minutes on each side, checking for doneness. If cooking steaks, grill for 6-7 minutes. Use a meat themometer to test. Internal temperature should be around 160 degress. Posted to recipelu-digest by molony <<[email protected]> on Feb 19, 1998
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