Smoked Rosemary-Scented Salmon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (3-pound) salmon fillet, halved crosswise |
3/4 cup fresh lime juice |
3 tablespoons minced fresh rosemary |
2 tablespoons olive oil |
1 1/2 teaspoons prepared horseradish |
3/4 teaspoon salt |
1 1/2 teaspoons cracked pepper |
garnish: fresh rosemary sprig |
Directions:
1. Soak wood chips in water to cover at least 30 minutes.
2. Place salmon fillet in a shallow dish or large heavy-duty, zip-top plastic bag. Stir together lime juice and next 3 ingredients; pour over fish, and seal plastic bag. Chill 3 hours, turning occasionally. Remove fish, reserving marinade. Sprinkle fish with salt and pepper; set aside.
3. Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain chips, and place on coals. Place water pan in smoker; add reserved marinade. Add hot water to fill line. Coat rack with cooking spray; place in smoker.
4. Arrange fish, skin side down, on rack; cover with smoker lid. Cook 50 minutes or until fish flakes easily when tested with a fork. Garnish, if desired.
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