Planked Salmon with Grilled Pineapple, Rhubarb & Habanero
Yield
24 servingsPrep
10 minCook
3 hrsReady
3 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | pounds |
salmon
|
|
| 1 | cup |
pineapple juice
|
|
| 1 | cup |
rhubarb
grilled, minced |
*
|
| 1 | cup |
pineapple, fresh
fresh, crushed |
*
|
| ¼ | each |
habanero chili peppers
minced |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5 | kg |
salmon
|
|
| 237 | ml |
pineapple juice
|
|
| 237 | ml |
rhubarb
grilled, minced |
*
|
| 237 | ml |
pineapple, fresh
fresh, crushed |
*
|
| 0.3 | each |
habanero chili peppers
minced |
* |
Directions
Combine all ingredients and reserve.
Combine in a bowl the pineapple juice, rhubarb, pineapple and habanero pepper.
Reserve this for mopping the fish while cooking.
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 degrees F. smoker using alderberry wood.
Smoke the salmon for 2½ hours coating the salmon every 10 minutes with the basting liquid.
