Spicy Salmon
A family favorite Kevin made for Thanksgiving this year.
Ingredients:
1 bottle of Horseradish Sauce
Zatarain’s Creole Seasoning
2 Salmon Fillets
2 lemons
Directions:
Place salmon in glass cassarole dish and coat liberally with creole seasoning. Cover salmon with a thick layer of the horseradish sauce and sliced lemons Cover dish with plastic wrap and place in fridge overnight to marinade.
Fire up your favorite smoker, I use a charcoal fired Weber unit. I usually use hickory or mesquite wood chips soaked in water for about 1/2 hour. If you are in a pinch and can’t find wood chips, some stores are now carrying the charcoal with wood chips already mixed in with the briquets.
For ultimate flavor leave the horseradish on the salmon while you smoke it, the flavor enters the horseradish and just adds to the dish. If you don’t like your food spicy, then remove the horseradish before you smoke.
Smoke salmon for 2 – 4 hours at low temp (150 – 200 degrees F)
Plate and serve with crackers, cheese or whatever floats your boat.
