Planked Salmon with Grilled Pineapple, Rhubarb and Habanero

1. 1

   Combine all ingredients and reserve.

2. 2

   Combine in a bowl the pineapple juice, rhubarb, pineapple and habanero pepper.

3. 3

   Reserve this for mopping the fish while cooking.

4. 4

   In long strokes, from the tail to the head, rub the dry rub on the salmon sides making sure to do long, slow strokes.

5. 5

   Rub the salmon for 5 minutes.

6. 6

   Allow the salmon to sit in the refrigerator for 3 hours.

7. 7

   Rinse the salmon with cold water.

8. 8

   Lay the fish fillets, skin side down on a soaked, oiled cedar board.

9. 9

   Place in a 225 degrees F. smoker using alderberry wood.

10. 10

    Smoke the salmon for 2 1/2 hours coating the salmon every 10 minutes with the basting liquid.

* Per serving · 4 servings · Values may vary.

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