Recipe - Cedar-Smoked Salmon

3 pound Centercut salmon, cut
almost all the way through
into 6 steaks
1 Lemon, thinly cut or sliced up
Salt & pepper
Sprigs of fresh dill
6 tablespoon Butter, melted
Cedar pieces (see below)*

*Untreated cedar pieces are sold by the bundle at most lumberyards and some
hardware stores. Soak untreated cedar pieces (1 piece about 6' x 12", 6
pieces about 3" x 6") in a pan of water overnight or place in a large pot
of water and bring to a boil over medhigh heat. Drain.

Preheat oven to 450 F. Place large cedar board on a foillined cookie
sheet. Season salmon with salt and pepper, then lay it on the cedar and
slip smaller cedar pieces, a few lemon slices, and a few dill sprigs
(reserve some lemon and dill for garnish) between each steak. Brush all
over with butter.

Roast until salmon is pink, 2025 minutes. Remove salmon from oven. Take
smaller pieces of cedar out from between steaks and scatter over salmon,
then wrap tightly with foil and set aside to finish "cooking" and to set
smoky flavor for 15 mintues. (For a more welldone fish, return wrapped
salmon to oven and roast for 5 minutes.) Unwrap, and, when salmon is cool
enough to handle, finish slicing the fish. Serve steaks garnished with
reserved lemon slices and fresh dill, if desired.

Reprinted from Saveur Magazine July/Aug 1996.
Posted to MMRecipes Digest V3 #190

Date: Fri, 5 Jul 1996 00:20:46 0700

From: Julie Bertholf jewel1@ix.netcom.com