Pineapple Smoked Salmon with Coconut Sriracha - Cowboy Kent Rollins
Servings 2
Ingredients
- Juice of 2 limes
- Juice of 1 lemon
- 4 garlic cloves minced
- 4 teaspoons dried cilantro
- 4 teaspoons dill weed
- 4 to 6 ounce salmon filet skinless
- 1 whole pineapple
- Butcher’s twine
Coconut Sriracha Sauce
- ½ cup fresh squeezed pineapple juice
- 4 tablespoons coconut cream
- 2 tablespoons sugar
- 1 ½ tablespoons sriracha sauce
Instructions
- Heat your smoker or grill to 225 degrees F. I like to use a blend of fruit woods (cherry, apple, etc. )
- In a small bowl, whisk together the lime juice, lemon juice, garlic, dill weed, and dried cilantro.
- Cut two slices off the pineapple that are about ¾ -inch thick. Score the meat of the pineapple with a knife to create more juice.
- Place the filet on top of one of the pineapple slices. Generously baste the top of the filet with the lime sauce. Flip over and baste the other side. Top with the other slice of pineapple, meat-side down.
- Secure the pineapple pieces and salmon by tying with the butcher’s twine, to hold closed.
- Place on the smoker and cook for about 1 to 1 ½ hours, or until the internal temperature of the salmon is 145 degrees F. If using a grill, be sure to place the salmon on the indirect heat side of the grill.
- Meanwhile, mix all the ingredients for the Coconut Sriracha sauce together in a small bowl.
- Remove the salmon from the grill and remove the twine and pineapples. Chop the grilled pineapple and top on the salmon. Serve with the Sriracha sauce.