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Ingredientes
- 3 lb Whole salmon
- 1 x Lime, juiced
- 1 Tbsp. Grated lime peel
- 1 Tbsp. Fresh ginger AND
- 1 tsp Powdered ginger
- 3 x Handfuls dry apple Or possibly Maple twigs
- 12 ounce Apple juice
- 1/2 tsp Powdered ginger Or possibly
- 3 slc Fresh ginger
- 3 c. Cooked brown rice Or possibly
Direcciones
- Clean salmon; throw away head. Peel ginger and slice very thin. Wash and pat salmon dry. Rub salmon with lime juice. Put ginger slices and lime peel inside cavity of fish. Sprinkle powdered ginger over exterior of fish.
- cover fish lightly with plastic wrap and chill 2 hrs.
- Soak twigs 30 in water 30 min; drain.
- Prepare smoker according to manufacturer's directions. Fill fire pan about three-quarters full of hardwood charcoal and heat coals. Arrange twigs over warm coals. Fill water pan about three-quarters full with warm water. Add in apple juice and ginger to water pan and place pan in smoker as aromatic.
- Unwrap salmon and place on sprayed grid. cover quickly. smoke salmon about 3 hrs or possibly till fish flakes easily when prodded with fork. Skin will turn a smoky color.
- While smoking, remember not to remove lid of smoker more than is necessary because it allows heat and moisture to escape, that slows the smoking process. also, while using smoker, check every 30 min to see if warm water or possibly coals have to be replenished. Be careful and use pot holders.
- Serve fish hot or possibly cool with warm rice.
- NOTE: A perfect way to store fresh ginger is to peel it, place it in a small jar, cover it with sherry, and chill. The sherry adds flavor and body to the taste of the ginger.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 6 servings | |
| Calories 612 | |
| Calories from Fat 283 | 46% |
| Total Fat 31.45g | 39% |
| Saturated Fat 7.12g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 142mg | 6% |
| Potassium 948mg | 27% |
| Total Carbs 30.61g | 8% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.04g | 4% |
| Protein 49.04g | 78% |
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