Jerome D.
TVWBB All-Star
I've been feeling pretty "smoked out" from the gluttony of Smoke Day and from eating leftover BBQ on the days after, so I decided to go with a light salmon dish for dinner.
Here we have a coho salmon filet seasoned with Dizzy Pig Raging River rub. I generously slathered the salmon with a mixture of maple syrup and dijon mustard, then applied a layer of chopped pecans. I just roasted the fish over indirect charcoal with no smoke wood since my palate really needed a break from smoky flavors. I pulled the salmon off the grill at an internal temperature of 125°F. In terms of flavor, the maple/pecan coating kind of tasted like one of those cinnamon pecan swirl pastries, which isn't necessarily a bad thing. The family liked how it came out, so I'll probably do this again on a future salmon cook.
Here we have a coho salmon filet seasoned with Dizzy Pig Raging River rub. I generously slathered the salmon with a mixture of maple syrup and dijon mustard, then applied a layer of chopped pecans. I just roasted the fish over indirect charcoal with no smoke wood since my palate really needed a break from smoky flavors. I pulled the salmon off the grill at an internal temperature of 125°F. In terms of flavor, the maple/pecan coating kind of tasted like one of those cinnamon pecan swirl pastries, which isn't necessarily a bad thing. The family liked how it came out, so I'll probably do this again on a future salmon cook.
