Ingredients
• 1 kg (2 lb) salmon fillets cut in 2” strips (fingers)
• Limes quartered for garnish
Marinade:
• 125 ml (1/2 c) light soy sauce
• 60 ml (1/4 c) unsweetened pineapple juice
• 60 ml (1/4 c) sherry
• 15 ml (1 tbsp) brown sugar
• 3 ml (1/2 tsp) ground garlic
• 1 clove garlic minced
• 10 ml (2 tsp) lemon juice
Cilantro Sauce:
• 250 ml (1 c) finely chopped cilantro • 250 ml (8 oz) container of sour
cream
• 15 ml (1 tbsp) fresh lime juice
• 15 ml (1 tsp) ground coriander seeds
Preparation
In a medium-sized bowl mix together marinade ingredients. Place salmon
fingers skin side down, in a shallow glass or non-metallic dish and pour
marinade over top. Cover and refrigerate for 1 to 2 hours. To prepare the
Cilantro Sauce, mix together the cilantro, sour cream, lime juice and
coriander seeds in a small bowl and refrigerate until serving.
Smoking Method
Using Oak flavour bisquettes, preheat the Bradley Smoker to 95°C to 105°C
(200°F to 220°F). Place salmon fingers skin side down on oiled smoker racks
and place in the smoker, opening the damper slightly. Smoke/cook for
approximately 1 to 1-1/2 hours.
To Serve
Serve the salmon fingers with the cilantro sauce on the side, garnished with
lime wedges.
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