| SMOKE SALMON & PINEAPPLE-PAPAYA MINT SALSA This recipe is from a friend who is a caterer. I haven't tried it yet but I am dying to! She says this is a wonderful summery dinner that is really very easy and quick. Her suggestion: Serve this with a light green salad, good crusty french bread, rice pilaf and a cold glass of Blanc de Blanc from Puente Brothers cellers. HOW TO PREPARE THE SALMON For one large fillet (serves approx 4-6 people), sprinkle with lemon juice, season with black pepper & season salt, coat with honey, set aside. WHAT YOU NEED TO SMOKE THE SALMON Bar-b-q with a lid 20-30 briquets(place in pyramid shape)light them 5-6 sheets of aluminum foil(make into a small trough appx 4X8) 1/2 cup rice (any kind) 1/2 cup brown sugar (can use white with a little molasses) 5-6 tea bags or 4-5 tsps loose tea 2 tsp. dried fruit (example: raisins, berries, apricots (chopped) etc,etc) When your coals are ready, move them to the sides of your bar-b-q making an empty space that fits the trough you made. Place the aluminum trough with the rice mixture in the bottom of your bar-b-q (below the grill). Arrange coals around trough. Wait until you see mixture start to smoke. Place salmon on grill and put on lid of bar-b-q. Set vents to allow some smoke to escape. Smoke for approx. 30 minutes, testing at about 20 minute for doneness. PINEAPPLE-PAPAYA MINT SALSA 1-papaya, peeled seeded and diced 1 tsp finely minced ginger 1/2 cup crushed pinapple, drained 1 - red pepper, diced 1/2 cup purple onion diced 3 tsps, chopped mint 2 Tblspns Lime juice 1/2 tsp Salt 1/4 tsp hot pepper flakes(optional) lime wedges for garnish Comine all ingredients, stir to blend lightly, refrigerate at least 1 hour Approx 4 servings |
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