Hi,
Testing out another low sodium recipe, this one for salmon. Also trying not to add extra oils. It was sweet, moist and flaky, very good salmon
. Here's what I came up with.
Marinade: 2/3C apple juice, 2/3C orange juice, 1/4C lemon juice, 1/4C brown sugar (Splenda Blend), 2-tspn chili powder, 1-tspn basil, 1-tspn onion powder, 1-tspn garlic powder.
Placed fillets in the marinade face down for 45 min, turn fillets over and marinate for another 45 min (1.5 hrs total). Saved the remaining marinade for mopping and a finishing sauce (simmer at a low boil for a few min to kill any bacteria before using for the mop and sauce.).
Rubbed the top of the fillet with brown sugar (Splenda Blend), seasoned with lemon pepper (salt free) and dried onion bits.
Smoker at 215°. Used cherry and alder. Placed a drip pan underneath to catch juices (will reuse later with marinade for finishing sauce).
After 1 hr, spooned some of the simmered leftover marinade over the fillets.
After 2 hrs (internal temp of 150°), removed fillets and combined the smoky drippings with the remaining cooked marinade. Heated the combined drippings and marinade in the microwave and served on the side as a finishing sauce.
Here they are done, someone had already grabbed a hunk before I could get the pic
.
Testing out another low sodium recipe, this one for salmon. Also trying not to add extra oils. It was sweet, moist and flaky, very good salmon
Marinade: 2/3C apple juice, 2/3C orange juice, 1/4C lemon juice, 1/4C brown sugar (Splenda Blend), 2-tspn chili powder, 1-tspn basil, 1-tspn onion powder, 1-tspn garlic powder.
Placed fillets in the marinade face down for 45 min, turn fillets over and marinate for another 45 min (1.5 hrs total). Saved the remaining marinade for mopping and a finishing sauce (simmer at a low boil for a few min to kill any bacteria before using for the mop and sauce.).
Rubbed the top of the fillet with brown sugar (Splenda Blend), seasoned with lemon pepper (salt free) and dried onion bits.
Smoker at 215°. Used cherry and alder. Placed a drip pan underneath to catch juices (will reuse later with marinade for finishing sauce).
After 1 hr, spooned some of the simmered leftover marinade over the fillets.
After 2 hrs (internal temp of 150°), removed fillets and combined the smoky drippings with the remaining cooked marinade. Heated the combined drippings and marinade in the microwave and served on the side as a finishing sauce.
Here they are done, someone had already grabbed a hunk before I could get the pic
