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Smoked Wild Alaska salmon the old fashion way, using cherry wood smoke.not liquid smoke. Coho Salmon smoked fillet. also available with a Alaskan King Salmon fillet. Our Honey Smoked King Salmon Belly Strips have a wonderful glaze and will make your mouth water!!
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Alright, don’t linger, let’s practice this mike's smoked wild alaskan king salmon fillets & grilled asparagus formula with 17 components which are absolutely easy to find, and we have to process them at the very least through 10 tips. You should shell out a while on this, so the resulting food could be perfect.
Composition for Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus:
- Give 2 (1 Pound) for Alaskan King Salmon Filets
- Provide 2 Bricks Hickory Wood
- Need 1 Cup of Apple Wood Shavings
- Get 1 Cup of Alder Wood Shavings
- Prepare to taste Sea Salt
- Take to taste of Ground Sumac [a fantastic lemony flavored Cherokee herb for fish]
- Take to taste of Lemon Pepper
- You need to taste - Granulated Garlic
- Make ready as needed for Olive Oil [+ reserves]
- Give as needed - Fresh Dill
- Need as needed for Lemon Slices
- Take as needed for Fresh Asparagus [with olive oil & lemon pepper]
- Need as needed of Shreaded Parmasean Cheese [for asparagus, if opted]
- Need 2 (8 oz) - Packages Philadelphia Cream Cheese [optional]
- Prepare as needed - Chilled Capers [optional]
- Make ready as needed of Oversized Bagels [optional]
- Make ready as needed of Chilled Chardonnay
High protein, low-carb, gluten free, low sugar, rich in Product description. Alaska wild salmon is known worldwide as the best quality salmon available. It is noted for its deep red color and firm moist flesh. · A moist, flakey wild Alaskan King salmon fillet, broiled to perfection with a savory blueberry sauce spooned over the top. Served on a bed of quinoa.
Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus steps:
- Gather your woods and shavings.
- Place your woods and shavings in your smoker. Bring smoker up to 200°. Fill water reservoir 3/4 full. [not pictured but it sits directly underneath top grid]
- Rinse fillets and pat dry. Lightly coat both sides with olive oil. Check for any bones and pull of need be.
- Season your fillets to taste. Do not use fresh herbs to BBQ.Feel free to go heavy on the Sumac tho! Place salmon on a ventilated rack - skin side down. Do not use fresh herbs on anything BBQ/Grill style as they will only burn and wither quickly, Use only dried herbs when BBQ'ing/Smoking.
- Cover tightly and smoke for 1.5 hours. Monitor temperature to make sure she stays at a steady 200°.
- Check fish half way thru for doneness and re-seal smoker quickly. You don't want to flare your woods and burn them out. Look at her! Ain't she pretty?!
- Rinse asparagus and pat dry. Cut off the bottom 2" of stems. Coat asparagus with garlic olive oil and season with lemon pepper and parmasean cheese. Grill for 30 minutes at 250°. Longer of need be depending upon thickness.
- Serve smoked salmon with fresh lemon slices and fresh dill.
- Enjoy!
- Feel free to turn any salmon leftovers into an elegant salmon bagel spread!
Alaskan Smoked Salmon Recipe - Making An Alaskan Treat. Step-by-step directions to make delicious Alaskan smoked salmon! Super-premium wild salmon from the cold, clear waters of Alaska. Hand-filleted, bones removed, individually packaged and flash-frozen to maintain quality. Wild Salmon, for sale direct from Alaska fishermen.
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