Just Another Quick Supper
Stealing a page from Disco’s book, I whipped up a quick supper tonight. Miss Linda is away for a couple of days, so I decided to smoke some salmon. The only time I bother to make fish is when she’s away---she just can’t stand the stuff—I love it.
So I took a couple of bags of Costco Stuffed Salmon out of the freezer to thaw. Once they were thawed, I removed the stuffing (rice, imitation crab, and shrimp) and set it aside.
I rinsed off the salmon, patted it dry with paper towels, and set it out in front of a fan for a couple of hours to develop the pellicle. A light seasoning of lemon pepper, cracked sea salt, and dried dill were all that I used.
I set the MES for 225 and filled and lit the AMNPS loaded up with Alder. Just the other day, at Dave Omak’s suggestion, I put 4 legs on the AMNPS to improve air flow under the pellets. What a great difference that made!! I didn’t have to nuke the pellets as I usually do, and the AMNPS performed flawlessly in the mailbox.
The salmon went into the MES on the second rack and the tinfoil pie plate of the rice stuffing went on the first rack.
I let it smoke for just under an hour and pulled it when the IT hit 135*.
The salmon was great—moist, tender and flaky. Just how I like it. The stuffing mixture took on a nice bit of mild smoke and was a lot more flavorful that just oven cooking it in the salmon. I served them up with my red cabbage, raisin, and dried cranberry coleslaw.
Thanks Disco for the great idea.
Gary
Stealing a page from Disco’s book, I whipped up a quick supper tonight. Miss Linda is away for a couple of days, so I decided to smoke some salmon. The only time I bother to make fish is when she’s away---she just can’t stand the stuff—I love it.
So I took a couple of bags of Costco Stuffed Salmon out of the freezer to thaw. Once they were thawed, I removed the stuffing (rice, imitation crab, and shrimp) and set it aside.
I rinsed off the salmon, patted it dry with paper towels, and set it out in front of a fan for a couple of hours to develop the pellicle. A light seasoning of lemon pepper, cracked sea salt, and dried dill were all that I used.
I set the MES for 225 and filled and lit the AMNPS loaded up with Alder. Just the other day, at Dave Omak’s suggestion, I put 4 legs on the AMNPS to improve air flow under the pellets. What a great difference that made!! I didn’t have to nuke the pellets as I usually do, and the AMNPS performed flawlessly in the mailbox.
The salmon went into the MES on the second rack and the tinfoil pie plate of the rice stuffing went on the first rack.
I let it smoke for just under an hour and pulled it when the IT hit 135*.
The salmon was great—moist, tender and flaky. Just how I like it. The stuffing mixture took on a nice bit of mild smoke and was a lot more flavorful that just oven cooking it in the salmon. I served them up with my red cabbage, raisin, and dried cranberry coleslaw.
Thanks Disco for the great idea.
Gary
