I'll keep an eye out for the scorpions :) Thanks for the warning, This Salmon recipe was originally for the grill but I smoke it at a fairly high temp over alder wood. I use a Big Green Egg with Natural Lump Charcoal so there's a certain amount of direct heat anyway. I've heard there used to be some ceramic cookers like the BGE in Hawaii, possibly Japanese in origin. Any old gas grill will do in a pinch though. It's really all about the marinade.
Lawrys Teriyaki Marinade with Pineapple Juice is the first ingredient just because its thick and sticky but anybodies teriaki would likely be fine. OK aloha here it is.....
1/2 cup Teriaki sauce
1/2 cup soy sauce
1 TBSP minced ginger root
1 TBSP minced Garlic
1 TBSP grated orange peel
Mix these and marinate the Salmon several hours, ideally put the fish in the marinade in the morning and let it sit in the fridge all day.
Soak one quart of Alder or your favorite wood chips in water
Preparation: On a rack, over a jelly roll pan, place a banana leaf then a fairly thick bed of dill weed, spray the dill weed with Pam to help preserve it while cooking. Now place the Salmon on top of the dill weed and pour the remaining marinade over the Salmon so that it is coated and covered with a thin layer of the minced stuff. the excess will run off and collect in the jelly roll pan for disposal.
Toss the woodchips on the fire, place the rack with the salmon on the grill with something between it and the fire and close the lid.
You want to see fairly heavy smoke and a temperature around 300 degrees. Circumstances vary wildly at this point depending on how you are cooking it. It takes me about 45 minutes to an hour to cook it. it's done when the surface is mostly dry and the meat is flaky. Hopefully the banana leaf and the dill weed will have survived but pull off the blackened parts before serving. For those who have read this far I will now tell you a secret about salmon. That thin little piece of belly meat is the is the very best part of the Salmon! The cook should always make sure that it winds up on His or Her plate.
I plan to start the meal with olives, dates and Double Gloucester cheese, Then a Caesar Salad with homemade croutons and store bought dressing. The Salmon will be served up alongside a few Baby Yellow dutch Potatoes roasted in Duckfat with parsley, Spanish sea salt and whole green peppercorns. For color some Whole Green Beans blanched and still crispy, slices of lemon and parsley to cover any blank spots on the plate. I haven't selected a wine yet but it could go red or white or even Rose' but I already drank that so it wont be Rose'
Bon Apetit Y'all
[B]My Milage:[/B]
[B]My Quit Date: [/B]8/17/2007
[B]Smoke-Free Days:[/B] 45
[B]Cigarettes Not Smoked:[/B] 1,080
[B]Amount Saved:[/B] $189.00
[B]Life Gained:[/B]
[B]Days:[/B] 8 [B]Hrs:[/B] 5 [B]Mins:[/B] 22 [B]Seconds:[/B] 44
