Smoked Salmon With Mustard And Dill
- 2 cups wood chips
- 1 tablespoon minced fresh dill
- 1 tablespoon fresh lemon juice
- 3 tablespoons sweet-hot mustard (such as Inglehoffer)
- 1/2 teaspoon salt
- 1 (1 1/2-pound) salmon fillet
- Cooking spray
- Soak wood chips in water 30 minutes; drain.
- Combine dill, juice, mustard, and salt, stirring well. Place salmon, skin side down, in a shallow baking dish; brush mustard mixture over salmon. Cover and refrigerate 20 minutes.
- Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200u0b0 to 225u0b0.
- Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place salmon, skin side down, on grill rack over foil pan on unheated side. Close lid; cook 35 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
wood chips, dill, lemon juice, sweethot mustard, salt, salmon fillet, cooking spray
Taken from www.myrecipes.com/recipe/smoked-salmon-with-mustard-dill (may not work)