update, how making recipe Mikes Smoked Wild Alaskan King Salmon Fillets Grilled Asparagus with 17 ingredients and 10 stages of easy cooking, which is fast and tasty.
Without fail recipe ultimate Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus easy, delicious, practical.
How are you all, at this time you get present recipe Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus with 17 ingredients and 10 steps. Next this is how to prepare, please pay attention carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 17 ingredients and 10 stages of easy cooking Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus.
Ingredients all Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus
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Prepare : Alaskan King Salmon Filets.
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Needed : Bricks Hickory Wood.
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Needed : Apple Wood Shavings.
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Prepare : Alder Wood Shavings.
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Prepare : Sea Salt.
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Needed : Ground Sumac [a fantastic lemony flavored Cherokee herb for fish].
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Needed : Lemon Pepper.
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Prepare : Granulated Garlic.
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Needed : Olive Oil [+ reserves].
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Prepare : Fresh Dill.
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Prepare : Lemon Slices.
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Needed : Fresh Asparagus [with olive oil & lemon pepper].
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Prepare : Shreaded Parmasean Cheese [for asparagus, if opted].
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Needed : Packages Philadelphia Cream Cheese [optional].
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Needed : Chilled Capers [optional].
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Needed : Oversized Bagels [optional].
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Prepare : Chilled Chardonnay.
If all material requirements Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.
Stages Cooking Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus
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Gather your woods and shavings..
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Place your woods and shavings in your smoker. Bring smoker up to 200°. Fill water reservoir 3/4 full. [not pictured but it sits directly underneath top grid].
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Rinse fillets and pat dry. Lightly coat both sides with olive oil. Check for any bones and pull of need be..
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Season your fillets to taste. Do not use fresh herbs to BBQ.Feel free to go heavy on the Sumac tho! Place salmon on a ventilated rack - skin side down. Do not use fresh herbs on anything BBQ/Grill style as they will only burn and wither quickly, Use only dried herbs when BBQ'ing/Smoking..
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Cover tightly and smoke for 1.5 hours. Monitor temperature to make sure she stays at a steady 200°..
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Check fish half way thru for doneness and re-seal smoker quickly. You don't want to flare your woods and burn them out. Look at her! Ain't she pretty?!.
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Rinse asparagus and pat dry. Cut off the bottom 2" of stems. Coat asparagus with garlic olive oil and season with lemon pepper and parmasean cheese. Grill for 30 minutes at 250°. Longer of need be depending upon thickness..
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Serve smoked salmon with fresh lemon slices and fresh dill..
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Enjoy!.
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Feel free to turn any salmon leftovers into an elegant salmon bagel spread!.
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