Smoked Teriyaki Salmon Fingers

Ingredients

·         1 kg (2 lb) Salmon fillets cut in 2″ strips (fingers)

·         Limes quartered for garnish

Marinade:

·         125 ml (½ c) light Soy Sauce

·         60 ml (¼ c) Unsweetened Pineapple Juice

·         60 ml (¼ c) Sherry

·         15 ml (1 tbsp) Brown Sugar

·         3 ml (½ tsp) ground Garlic

·         1 clove Garlic minced

·         10 ml (2 tsp) Lemon Juice

Cilantro Sauce:

·         250 ml (1 c) finely chopped Cilantro (Coriander)

·         250 ml (8 oz) container of Sour Cream

·         15 ml (1 tbsp) fresh Lime Juice

·         15 ml (1 tsp) ground Coriander Seeds

Preparation

1.      In a medium-sized bowl mix together marinade ingredients.

2.      Place salmon fingers skin side down, in a shallow glass or non-metallic dish and pour marinade over top.

3.      Cover and refrigerate for 1 to 2 hours.

4.      To prepare the Cilantro Sauce, mix together the cilantro, sour cream, lime juice and coriander seeds in a small bowl and refrigerate until serving.

Smoking Method

5.      Using Oak Flavour Bisquettes, preheat the Bradley Smoker to 95°C to 105°C (200°F to 220°F).

6.      Place salmon fingers skin side down on oiled smoker racks and place in the smoker, opening the damper slightly.

7.      Smoke/cook for approximately 1 to 1½hours.

To Serve