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2 sides Salmon (5lb each)
1 c pineapple juice
1 c rhubarb -- grilled, minced
1 c fresh pineapple -- crushed
1/4 Habanero pepper -- minced
Dry Rub
4 TB brown sugar
4 TB Kosher salt
4 TB black pepper
4 TB fresh dill
Combine all ingredients and reserve. Combine in a bowl the pineapple juice,
rhubarb,
pineapple and habanero
pepper. Reserve this for mopping the fish while cooking.
In long strokes, from the tail to the head, rub the dry rub on the Salmon sides
making
sure to do long, slow strokes. Rub the Salmon for 5 minutes. Allow the Salmon to
sit in the
refrigerator for 3 hours.
Rinse the Salmon with cold water. Cut to size & lay the fish fillets, skin side
down on
a soaked, oiled Just smoked Salmon cedar or alder planks. Place in a 225 degree
smoker using
Just smoked Salmon Alder Wood Chips(I just love Alder's taste :). Smoke the
Salmon for 2
1/2 hours coating the Salmon every 10-20 minutes with the basting liquid.
Sarah Jervious
Pearl City, Hawaii
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