Ingredients
• 1 kg (2 lb) spring salmon fillets or salmon steaks
• 6 cloves crushed garlic
• 125 ml (4 oz) finely shaved fresh ginger root.
• 175 ml (6 oz) melted butter
• Seasoning (or lemon) pepper
• Salt
Preparation
In a small glass bowl, mix the butter, garlic and ginger together. Place the
salmon (fillets skin side down) on greased Bradley Smoker racks. Brush the
melted butter and ingredients evenly on the top of the salmon. Sprinkle
salmon with salt and pepper to taste.
Smoking Method
Place racks of salmon in the Bradley Smoker with the damper slightly open.
Using Special Blend flavor bisquettes in the smoke generator and with the
heat on medium to high 90°C to 105°C (200°F to 220 F), this dinner should be
ready in about 1 to 1-1/2 hours.
To Serve
Serve with a salad and homemade mango salsa. Mix together 2 peeled and
chopped mangos, 1 seeded and finely chopped sweet red and jalapeño pepper, 2
thinly sliced green onions, juice and finely shredded peel of 2 limes, a
little olive oil and salt and pepper to taste. This is a wonderful west
coast summertime dinner.
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