| 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 |
ts |
Minced fresh dill or |
| 1 |
ts |
Dried dill |
| 1 |
ts |
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>
A Message from our Provider:
“Sin: it seemed like a good idea at the time”