Smoked Salmon, Tomatoes and Habanero1 whole salmon fillet
1 1/2 tsp salt
1 tsp sugar
Prep the smoker by placing a tablespoon of hickory wood chips in the middle of the smoker pan. Place the smoker grill over it. Blot salmon fillet with a paper towel to remove excess moisture. Drizzle a little oil on the salmon and rub the salt and sugar on the surface of the fish. Sprinkle salt and oil on the tomatoes and habaneros. Lay the fish, tomatoes and habaneros on the smoker grill. Place smoker on stove top. Smoke salmon and veggies for 50 minutes or till the desired smokiness is achieved. You may finish off the cooking in an oven. Serve warm and enjoy this succulent dish.
*I used habaneros and tomatoes freshly picked from my container garden. This is my contribution to Grow Your Own # 46.