This evening we had an antipasto dinner of pickled asparagus, marinated artichokes and smoked salmon. The asparagus and artichokes were obtained for twenty-five cents at an estate sale this week. We purchased the salmon in Florida and used the Anuka smoker we found for a song at an estate sale in Floirda. Gary brought all the ingredients to me on a bedside table so I could combine them to marinate the salmon.
We smoked the salmon for 30 minutes today; the day after marinating. The marinade consisted of a bit of (no measurements made, please sure your judgement) rice vinegar, white balsamic vinegar, sugar (brown or white), dried mustard, soy sauce, lemon juice, freshly chopped ginger, and ground pepper. This time we soaked the hickory chips in water overnight which encouraged more smoke instead of quick cooking. This antipasto dinner was so much better than a heavy meal in the late afternoon . Thanks for reading and for all your comments.