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Author Topic: Hickory lemon and almond salmon .  (Read 1529 times)

Offline TNRockyraccoon

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    • Rocky Top Anglers
Hickory lemon and almond salmon .
« on: March 13, 2014, 05:14:30 PM »
I smoked up a batch of almonds today and ended up with a handful of raw almonds despite my best efforts to fit them all on my racks.

So I decided use them with my salmon for dinner.

Take 1/2 cup of raw almonds and add them to the food processor.
Add 1 -2 slices of lemon
Add 3/8 cup of brown sugar.

Mix to desired consistency.....I like for the almonds to end up small but still identifiable.

Take 1.5 to 2lbs of salmon fillets (4 of them in total) and squeeze remaining lemons onto the fillets.

Spoon the almond mixture onto the top of the fillets, cover them evenly.

Arrange fillets on one or two racks and place in a preheated Bradley smoker @ 220 degrees.

Smoke for 2 hours. I use a mix of apple and hickory pucks.

Cook until the IT is between 145 and 160 depending on your preferences for salmon.

We love it with Allegro asparagus and corn on the cob.

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Offline Saber 4

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Re: Hickory lemon and almond salmon .
« Reply #1 on: March 13, 2014, 06:18:34 PM »
Great looking dinner you fixed up.