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Smoker Stuffed Salmon


1 each Salmon; 4 to 5 lb.
Oil
1 cup Tomato; peeled and chopped
1/4 cup Green onion; chopped
1/4 cup Dill; fresh, chopped
1/2 cup Dry bread cubes
1/4 cup Celery; chopped
1/4 tsp Salt
1/2 tsp Lemon pepper
1 each clove Garlic; small, minced

Yield: 4 servings

Prepare salmon and brush with oil. Combine remaining ingredients and stuff salmon with this mixture. Place salmon on a sheet of heavy duty foil that has been doubled *and* greased. Place on water smoker grid and smoke. Yield: 4 servings.

Charcoal: Use 7 lbs. charcoal, 4 quarts hot water, 2 wood chunks and smoke 3 1/2 to 4 1/2 hours.

Electric: Use 4 quarts hot water, 2 wood chunks and smoke 3 to 4 hours.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.