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Title: Planked Salmon with Grilled Pineapple, Rhubarb and Habanero
Categories: Seafood
Yield: 4 Servings

2 Sides Wild Canadian salmon, (5 pounds
  Ach)
  Each)
1cPineapple juice
1cRhubarb, grilled, minced
1cFresh pineapple, crushed
1/4 Habanero pepper, minced
  ** Dry Rub #4 **
4tbBrown sugar
4tbKosher salt
4tbBlack pepper
4tbFresh dill

Combine all ingredients and reserve. Combine in a bowl the pineapple juice, rhubarb, pineapple and habanero pepper. Reserve this for mopping the fish while cooking. In long strokes, from the tail to the head, rub the dry rub on the salmon sides making sure to do long, slow strokes. Rub the salmon for 5 minutes. Allow the salmon to sit in the refrigerator for 3 hours. Rinse the salmon with cold water. Lay the fish fillets, skin side down on a soaked, oiled cedar board. Place in a 225 degree smoker using alderberry wood. Smoke the salmon for 2 1/2 hours coating the salmon every 10 minutes with the basting liquid.

Recipe by: Flay and McDavid, Grillin' Chillin, 1996 (c) TVFN By Nancy Berry on Apr 15, 1997

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