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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 course of action this mike's smoked wild alaskan king salmon fillets & grilled asparagus formula with 17 components which are undoubtedly easy to acquire, and we have to process them at the very least through 10 actions. You should invest a while on this, so the resulting food could be perfect.
Composition for Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus:
- Get 2 (1 Pound) of Alaskan King Salmon Filets
- Give 2 of Bricks Hickory Wood
- You need 1 Cup for Apple Wood Shavings
- Get 1 Cup Alder Wood Shavings
- Need to taste for Sea Salt
- Make ready to taste Ground Sumac [a fantastic lemony flavored Cherokee herb for fish]
- Make ready to taste for Lemon Pepper
- Get to taste of Granulated Garlic
- Make ready as needed of Olive Oil [+ reserves]
- Provide as needed for Fresh Dill
- Give as needed Lemon Slices
- Make ready as needed for Fresh Asparagus [with olive oil & lemon pepper]
- Prepare as needed Shreaded Parmasean Cheese [for asparagus, if opted]
- Make ready 2 (8 oz) of Packages Philadelphia Cream Cheese [optional]
- Make ready as needed - Chilled Capers [optional]
- You need as needed Oversized Bagels [optional]
- Get as needed - 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 making process:
- 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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