From the Recipe Book: Smoke It!
1 fillet salmon (3-6 servings)
Orange Dijon Glaze
3 tablespoons butter, melted
1/4 cup white wine
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon fennel or dill, chopped
1/2 teaspoon salt
Black pepper to taste
In a small bowl, mix glaze ingredients until thoroughly combined. Place salmon fillet on foil, turning up edges of foil to catch glaze. Brush glaze over fish and let sit 15 minutes before placing in smoker. Place in a preheated 300º-350º smoker 20-30 minutes or until fish flakes in large chunks or reaches an internal temperature of 140º.
