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How To make Planked Salmon with Grilled Pineapple, Rhubar
***** NONE *****
2 sides Wild Canadian 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 ****** 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. Lay the fish fillets, skin side down on a soaked, oiled cedar board. Place in a 225 degree smoker using alderberry wood. Smoke the salmon for 2 1/2 hours coating the salmon every 10 minutes with the basting liquid. Recipe By : GRILLIN' AND CHILLIN' SHOW #GR3606 Date: Mon, 30 Sep 1996 09:28:53 -0400 (
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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