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The kitchen alone provides you with many small ways by which energy and money can be saved. It is reasonably easy to live green, of course. A lot of it is simply using common sense.
We hope you got benefit from reading it, now let's go back to mike's smoked wild alaskan king salmon fillets & grilled asparagus recipe. To make mike's smoked wild alaskan king salmon fillets & grilled asparagus you need 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus:
- You need 2 (1 Pound) of Alaskan King Salmon Filets.
- Use 2 of Bricks Hickory Wood.
- You need 1 Cup of Apple Wood Shavings.
- You need 1 Cup of Alder Wood Shavings.
- Use to taste of Sea Salt.
- Get to taste of Ground Sumac [a fantastic lemony flavored Cherokee herb for fish].
- Provide to taste of Lemon Pepper.
- Take to taste of Granulated Garlic.
- Take as needed of Olive Oil [+ reserves].
- Get as needed of Fresh Dill.
- Provide as needed of Lemon Slices.
- Use as needed of Fresh Asparagus [with olive oil & lemon pepper].
- Prepare as needed of Shreaded Parmasean Cheese [for asparagus, if opted].
- Get 2 (8 oz) of Packages Philadelphia Cream Cheese [optional].
- Take as needed of Chilled Capers [optional].
- Prepare as needed of Oversized Bagels [optional].
- Take as needed of Chilled Chardonnay.
Instructions to make Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus:
- Gather your woods and shavings..
- 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].
- Rinse fillets and pat dry. Lightly coat both sides with olive oil. Check for any bones and pull of need be..
- 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..
- Cover tightly and smoke for 1.5 hours. Monitor temperature to make sure she stays at a steady 200°..
- 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?!.
- 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..
- Serve smoked salmon with fresh lemon slices and fresh dill..
- Enjoy!.
- Feel free to turn any salmon leftovers into an elegant salmon bagel spread!.
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