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Practical Method to Producing Yummy Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus

Wishing to dine Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus a luxurious restaurant's, but for some causes are not able to go to restaurants. This recipe gonna help you with clear ways on preparing a Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus like a famous chef made.

Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus

We hope you got insight from reading it, now let's go back to mike's smoked wild alaskan king salmon fillets & grilled asparagus recipe. You can cook mike's smoked wild alaskan king salmon fillets & grilled asparagus using 17 ingredients and 10 steps. Here is how you do it.

To make an unforgettable Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus, below are the materials needed:

  1. Get 2 (1 Pound) of Alaskan King Salmon Filets.
  2. Use 2 of Bricks Hickory Wood.
  3. Use 1 Cup of Apple Wood Shavings.
  4. Use 1 Cup of Alder Wood Shavings.
  5. Use to taste of Sea Salt.
  6. Provide to taste of Ground Sumac [a fantastic lemony flavored Cherokee herb for fish].
  7. Use to taste of Lemon Pepper.
  8. Provide to taste of Granulated Garlic.
  9. Prepare as needed of Olive Oil [+ reserves].
  10. Prepare as needed of Fresh Dill.
  11. Use as needed of Lemon Slices.
  12. Prepare as needed of Fresh Asparagus [with olive oil & lemon pepper].
  13. You need as needed of Shreaded Parmasean Cheese [for asparagus, if opted].
  14. Take 2 (8 oz) of Packages Philadelphia Cream Cheese [optional].
  15. Prepare as needed of Chilled Capers [optional].
  16. Use as needed of Oversized Bagels [optional].
  17. Use as needed of Chilled Chardonnay.

After readying the ingridients, now you are ready to cook your appetizing Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus by following the procedures on this section:

  1. Gather your woods and shavings..
  2. 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].
  3. Rinse fillets and pat dry. Lightly coat both sides with olive oil. Check for any bones and pull of need be..
  4. 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..
  5. Cover tightly and smoke for 1.5 hours. Monitor temperature to make sure she stays at a steady 200°..
  6. 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?!.
  7. 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..
  8. Serve smoked salmon with fresh lemon slices and fresh dill..
  9. Enjoy!.
  10. Feel free to turn any salmon leftovers into an elegant salmon bagel spread!.

Recipe : Mike's Smoked Wild Alaskan King Salmon Fillets & Grilled Asparagus

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