Recipe - Kinigawissin (Assiniwis Vegetable Soup)

Pacific king salmon*
Alder wood for smoking

RUB
One fourth cup Dill, dried
One fourth cup Brown sugar
2 teaspoon Kosher salt
2 teaspoon Freshground black pepper

MOP (OPTIONAL
Remaining rub
1 cup Cider vinegar
One fourth cup Oil (canola or corn)

*butterflied tail section; or use coho or silver salmon

1. The night before you plan to barbecue, combine the rub ingredients in a
small bowl. Open the salmon flat and massage it well with about 2/3 of the
rub, reserving the rest of the mixture. Fold the salmon back into its
original shape, place it in a plastic bag, and refrigerate it overnight.

2. Prepare the smoker for barbecuing, bringing the temperature to 180' to
200' F.

3. Remove the salmon from the refrigerator and let it sit at room
temperature for 30 minutes.

4. If you plan to baste the fish, stir the remaining rub together with the
other mop ingredients in a small saucepan and warm the mixture over low
heat.

5. Transfer the salmon to the smoker skin side down, placing the fish as
far from the fire as possible. Cook for 50 to 60 minutes, mopping it after
10 and 30 minutes in a woodburning pit, or as appropriate for your style
of smoker. The salmon should flake easily when done. Have a large spatula
and a platter ready when taking the salmon off the smoker, because it can
fall apart easily. Serve hot or chilled.

BBQ Tips: Alder remains the best wood for smoking Pacific salmon. Alder
chips are fairly common across the country, but you may have more
difficulty finding the wood in chunks or logs. Fruit woods are the best
substitute, particularly when mixed with smaller pieces of alder.

Source: "Smoke and Spice" by Cheryl Alters Jamison and Bill Jamison.
Posted to MMRecipes Digest V3 #199

Date: Tue, 9 Jul 1996 22:55:22 GMT

From: Linda Place placel@worldnet.att.net