Grill-Smoked Salmon with a Chile-Lime Booster Sauce

Recipe from the Dinosaur Bar-B-Que Cook Book by John Stage

For the Lime Booster Sauce:

1 or 2 tablespoons olive oil

1 or 2 jalapeno peppers seeded and minced

2 or 3 cloves garlic minced

2/3 cup rice wine vinegar or light white wine vinegar

Juice of one lemon

Juice of one lime

1 or 2 cups Classic Red BBQ Sauce (see recipe)

3 tablespoons honey

3 tablespoons chopped fresh mint

Sautee the garlic and jalapeno for a couple of minutes in a sauce pan, but don't burn the garlic. Add the other ingredients and simmer for a few minutes. TASTE THE SAUCE, AND ADJUST TO YOUR TASTE. Keep the sauce warm.

For the salmon:

3 cloves minced garlic

1 teaspoon minced fresh ginger

2 tablespoons brown sugar

2 tablespoon kosher salt

Black pepper to taste

2 tablespoons olive oil

salmon filet (skinned) about 1/2 pound per person

Make a past of the garlic, ginger, sugar, salt, pepper and oil. Rub the mixture all over the salmon and place on a piece of oiled aluminum foil with the edges turned up to form a tray.

Grilling:

Place the salmon on a grill over the cool side of the grill and add some wood chips wrapped in foil with some holes over the hot part of the grill to create smoke. Lower the grill hood.

The aim here is to get the grill to 250 or 275 degrees and smoke-roast the salmon slowly. It should take about 45 minutes. When the fish flakes, it is my opinion that it is almost over done. Drizzle the lime sauce over the fish for the last 5 minutes.