Today's Salmon

Bordello

<p />Just put the salmon in Mr.Egg, using KennyG's recipe with but added some Dizzy Pig' Tsunami Spin and used rum as the adult beverage of choice. Smoking with alder and pecan and half an onion.[p]
Marinate the salmon in a good robust teriyaki sauce such as Angostura for several hours. Remove from marinade, pat dry with paper towels and then paint on a light coat of Jack Daniels, Jim Beam, etc. with a pasty brush. Lightly drizzle with maple syrup and smoke indirect at 225-250°. Alder or sugar maple is a good choice for wood flavor here. It should be ready in about an hour. [p]JMHO
K~G[p][p]
Thanks,
New Bob

MickeyT

<p />New Bob,[p]I've been known to "smoke" salmon on occasion. One of my favorite cooks actually.[p]
I noticed you are cooking those skin side up (well, at least where the skin was at one time). Is that a preference for you?[p]Just a wee bit curious, and jealous.[p]Mick

Mike in MN

MickeyT,
Very observant, I always remove the skin and that yukky layer of fat/grease whatever it is.... It takes away any hint of "fishiness." That's not a real word...but you get the picture :>[p]Mike in MN

Seth

Mike in MN,
I always remove the skin and that yukky layer of fat/grease whatever it is.... Around here they call it "smegma"
Seth

Bordello

MickeyT,
LOL
No, I just don't know enough about fish to tell the difference. I have only tried fish sense getting the egg. Guess I can't the top from the bottom. Heeheeheeeeeee[p]Cheers,
New Bob
P.S. I asked KennyG about flipping and he said no, I thought something might be upside down so I did flip and got great color on both sides.