Sweet & Hot Salmon Steaks
Yield
4 servingsPrep
10 minCook
55 minReady
155 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
prepared mustard
hot sweet |
|
| ¼ | cup |
onions
minced |
|
| 1 | x |
lemon juice
of 1 lemon |
*
|
| 2 | teaspoons |
dill weed
fresh or dried, minced |
|
| 1 | teaspoon |
salt
coarse |
|
| 4 | each |
salmon steaks
7 to 8 ounces, about 1 inch thick |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
prepared mustard
hot sweet |
|
| 59 | ml |
onions
minced |
|
| 1 | x |
lemon juice
of 1 lemon |
*
|
| 1E+1 | ml |
dill weed
fresh or dried, minced |
|
| 5 | ml |
salt
coarse |
|
| 4 | each |
salmon steaks
7 to 8 ounces, about 1 inch thick |
*
|
Directions
About 1½ hours before you plan to smoke the salmon steaks, combine paste ingredients in a smal bowl.
Rub salmon steaks thoroughly with paste, wrap in plastic, and refrigerate for at least 1 hour.
Bring your smoker to its appropriate cooking temperature.
Remove salmon from the refrigerator and let is sit covered at room temperature for 15 to 20 minutes.
Transfer salmon to the smoker.
Smoke steaks until just cooked through and flaky, about 45 to 55 minutes at a temperature of 225 to 250 degrees.
Transfer salmon to a platter and serve hot or chilled.
