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Planked Salmon with Grilled Pineapple
2 sides Wild Canadian salmon
: -(5lb each)
1 c pineapple juice
1 c rhubarb -- grilled, minced
1 c fresh pineapple -- crushed
1/4 Habanero pepper -- minced
: ****** Dry Rub #4 ******
4 TB brown sugar
4 TB Kosher salt
4 TB black pepper
4 TB fresh dill
Combine all ingredients and reserve. Combine in a bowl
the pineapple juice, rhubarb, pineapple and habanero
pepper. Reserve this for mopping the fish while
In long strokes, from the tail to the head, rub the
dry rub on the salmon sides making sure to do long,
slow strokes. Rub the salmon for 5 minutes. Allow the
salmon to sit in the refrigerator for 3 hours.
Rinse the salmon with cold water. Lay the fish
fillets, skin side down on a soaked, oiled cedar
board. Place in a 225 degree smoker using alderberry
wood. Smoke the salmon for 2 1/2 hours coating the
salmon every 10 minutes with the basting liquid.
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