Title: Cooking Lite- Rosemary-Scented Salmon
Categories: Fish Entree Salmon
Yield: 12 Servings

2	c	Alder wood chips
3/4	c	Fresh lime juice
3	tb	Minced fresh rosemary
2	tb	Olive oil
1 1/2	ts	Prepared horseradish
1		Salmon fillet; halved
		Crosswise
3		Pound
1 1/2	ts	Cracked pepper
3/4	ts	Salt
		Cooking spray
		Lemon slices; optional
		Lime slices; optional
		Rosemary sprigs; optional

Soak alder wood chips in water for 1 to 24 hours. Drain well.

Combine lime juice and next 3 ingredients in a large zip-top plastic bag. Add salmon; seal and marinate in refrigerator 3 hours, turning bag occasionally. Remove salmon from bag; reserve marinade. Sprinkle pepper and salt over salmon, and set aside.

Prepare charcoal fire in meat smoker; let burn 15 to 20 minutes. Place alder wood chips on top of coals. Place water pan in smoker; add reserved marinade. Add hot tap water to fill pan.

Coat grill rack with cooking spray; place rack in smoker. Arrange salmon on grill rack, skin side down, allowing enough room between salmon pieces for air to circulate. Cover withsmoker lid, and cook 50 minutes or until salmon flakes easily when tested wi

Place salmon on a platter; garnish with lemon slices, lime slices, and rosemary sprigs, if desired.

Yield: 12 servings (serving size: 3 ounces).

Calories 198 (48% from fat); protein 23.3g; fat 10.6g; carbohydrate 1.2g; cholesterol 74mg; sodium 203mg.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: Best of Cooking Light Holidays, 1997

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