Number of Servings: 4-6
4 salmon fillets
2 Romano tomatoes sliced thin
1/4 cup green onion tops
Pinch of salt
Pinch of pepper
Zesty Italian dressing
Take salmon fillets and place into smoker. Fill chip pan with apple chips and smoke for one pan of smoke (about 45 minutes). Keep smoker temperature low by opening the lid or door a small amount. Try to not exceed 90 degrees F.
Remove the fillets from the smoker and place each piece on a sheet of aluminum foil. Salt and pepper to taste.
Place 4 to 5 slices of tomatoes on top the fillets, sprinkle a few green onion tops on top of the tomatoes. Now fold up the edges of the foil so liquid will not run out.
Add about 1 1/2 tablespoons of Zesty Italian Dressing over the fish and then seal the foil.
Place in 350 degree F oven or on a barbeque until done. Cook 15 to 25 minutes depending on thickness of fillets.
Notes & Variations:
This recipe can be used for steelhead, sturgeon and halibut.
Contributor: Randy McBride