Salmon Recipe from the Cook Book of Neil "Bigmista" Strawder

Ingredients for the Salmon Dish:

2 - 4oz. Salmon filets (not steaks)(4” x 2” x 1”)

½ red onion, sliced thin

½ green bell pepper, julienned (matchstick thin)

1 medium carrot, julienned (matchstick thin)

2 pats of butter

6 sprigs of asparagus

Salt and pepper for taste

2 sprigs of fresh rosemary

¼ cup white wine

Olive Oil 

Preparation:

1. Get smoker/grill to about 375° (In a gas grill place saw dust in a foil pouch as instructed on the reverse side of the mojobricks label – Use Fred Oak) In a charcoal grill – add one of the sliced/chunks of cherry to the white hot coals.

2. Tear off 12 X 12 inch square of Aluminum Foil

3. Put 1 tsp of Olive oil in the center of foil. Smear it around the foil with your fingers. (Fun, isn’t it?)

4. Put one of the salmon filets in the middle of the foil

5. Sprinkle the filet with salt and pepper

6. Put some of the onion on top of the filet

7. Stack the bell pepper, carrots and 3 sprigs of asparagus on top of the onion

8. Put a pat of butter on top of the vegetables

9. Put a rosemary sprig on top of the butter

10. Fold the foil up around the salmon but leave an opening at the top in order to absorb the smoke flavor

11. Pour in a 1/8 of a cup of white wine (check for spillage)

12. Repeat steps 3-12 with the second filet

13. Put the packets in a baking pan or a pie tin and place on smoker/grill grates. If you don’t have a baking pan or a pie tin, you can put the packets directly on the grate

14. Cook for approximately 20 minutes.

15. When the fish is done, put a packet on a plate

16. Open enough to remove the rosemary sprig and exposure your culinary skill.