© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Better Homes and Gardens
2 12 ounce fresh or frozen salmon fillets
¾ cup frozen apple juice concentrate, thawed
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
½ teaspoon coarsely ground black pepper
¼ teaspoon salt
4 to 6 alder or pecan wood chunks
2 tablespoons apple jelly, melted
steamed beet greens or other fresh greens (optional)
Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a shallow nonmetallic dish. For marinade, in a small bowl combine thawed apple juice concentrate, rosemary, pepper, and salt. Set aside ¼ cup of the marinade. Pour remaining marinade over fish; turn fish to coat. Cover and marinate in the refrigerator for at least 1 hour or up to 2 hours.
At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
Drain fish, discarding marinade. In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturer's directions. Pour water into pan. Place fish on grill rack over water pan. Cover and smoke for 1 ¼ to 1 ½ hours or just until fish flakes easily with a fork, brushing with the reserved ¼ cup marinade after 1 hour smoke cooking.
Just before serving, drizzle fish with melted apple jelly. If desired, serve with steamed greens.