Ingredients
1 1/2 pounds salmon fillet, skinned and boned
Marinade:
2 cupsa pineapple juice
1 cup teriyaki sauce
2 large garlic cloves, thinly sliced
2 inch piece ginger, thinly sliced
1/2 cup brown sugar
Dill Mustard Sauce:
1 cup sour cream
1/3 cup fresh chopped dill
2 tablespoons honey mustard
Salt and freshly ground white pepper
2 cups wood chips for smoking
French baguette slices
Preparation
Combine all marinade ingredients, mixing well. Place in a gallon storage bag along with salmon. Refrigerate overnight turning over occasionally. Soak wood chips in water for 30-45 minutes. Drain and place in foil. Wrap up. Place wrapped chips on smoker coil (if using an electric smoker). Drain salmon reserving marinade. Pour marinade in drip pan and place in smoker. Place salmon on rack and smoke for 45 - 60 minutes. Combine ingredients for Dill Mustard Sauce. Serve salmon with sauce and baguette slices. Serves 6.
