Sweet And Hot Salmon Steaks
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish, Main dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Hot sweet mustard |
| 1/4 | c | Minced onion |
| Juice of 1 lemon | ||
| 2 | t | Minced fresh dill or |
| 1 | t | Dried dill |
| 1 | t | Coarse salt |
| 4 | 7 to 8 oz salmon steaks, ea | |
| About 1 inch thick |
INSTRUCTIONS
About 1 1/2 hours before you plan to smoke the salmon steaks, combine paste ingredients in a smal bowl. Rub salmon steaks thoroughly with paste, wrap in plastic, and refrigerate for at least 1 hour. Bring your smoker to its appropriate cooking temperature. Remove salmon from the refrigerator and let is sit covered at room temperature for 15 to 20 minutes. Transfer salmon to the smoker. Smoke steaks until just cooked through and flaky, about 45 to 55 minutes at a temperature of 225 to 250 degrees. Transfer salmon to a platter and serve hot or chilled. From: The Anchorage Daily News Food Section Posted to MM-Recipes Digest V3 #208 Date: Thu, 01 Aug 1996 18:46:21 -0800 From: "Jenny S. Johanssen" <johanssen@matnet.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 28
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 664.2mg
Potassium: 85.4mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: 4.5g
Protein: <1g