How to Prepare Juicy Mike's Smoked Salmon On Onion Bagles

Nutritious nutrition is food that meets the nutritional desires of our body. When you are looking for organic food recipe ideas, then you've come to the right place. Or you're looking for the recipe Mike's Smoked Salmon On Onion Bagles, you will discover it here. Uncover a number natural and organic cooking recipes in simple terms here. We current purely the best Mike's Smoked Salmon On Onion Bagles recipes for you.

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Hopefully the above article is useful for you and realize more about the significance of organic living. Now we return to the recipe mike's smoked salmon on onion bagles. To make mike's smoked salmon on onion bagles you need 30 ingredients and 10 steps. Below is an academic on the way to cook dinner it.

The ingredients needed to make Mike's Smoked Salmon On Onion Bagles:

1. Provide of ● For The Smoked Salmon.
2. Provide 2 Pounds of Fresh Salmon.
3. You need 1 Cup of Brown Sugar.
4. Provide 2 tbsp of Cracked Black Pepper.
5. Use 1 tbsp of Lemon Pepper.
6. Get 1 tbsp of Kosher Salt.
7. Take 1 tbsp of Dried Dill.
8. Take of ● For The Serving Options.
9. You need of Assorted Bagels.
10. You need of Flatbread [for wraps].
11. Take of Assorted Cream Cheese.
12. Provide Leaves of Spinach.
13. Provide of Lemon Wedges.
14. Take of Tatziki Sauce.
15. Take of Avacados.
16. You need of Chives.
17. Provide of Eggs.
18. Get of Crostinies.
19. Take of Crackers.
20. Take of Cucumbers.
21. Use of Sprouts.
22. Provide of Tomatoes.
23. Prepare of Lettuce.
24. Prepare of Arugula.
25. Provide of Cilantro.
26. You need of Parsley.
27. Use of Shallots.
28. Take of Red Onions.
29. Prepare of Capers.
30. Prepare of Fresh Dill.

Steps to make Mike's Smoked Salmon On Onion Bagles:

1. Check for any bones. Rinse fillets well under cold water..
2. Mix your dry rub..
3. Press dry rub firmly on your fillets. Coat the top bottom and sides generously. Wrap your fillets tightly in plastic wrap. Weigh fillets down with whatever you can find. Canned goods etc. Refrigerate for 2 to 3hours. Pull from fridge and drain/discard any fluids..
4. Use your choice of wood chips. I prefer Hickory for salmon..
5. Bring smoker up to between 200° & 225°. Spray rack with a non stick spray. Place fillets skin side down. Cover and smoke for 60 to 90 minutes - depending upon the thickness of your fillets..
6. Fully smoked salmon pictured. The internal temperature should be 140° at its thickest part..
7. Allow salmon to dry. Allow fillets to set for one hour refrigerated the bias [angle] and serve with items of your choosing. See ideas above..
8. .
9. Enjoy!.
10. .

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