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Mouth Watering Recipes Savu Smoked Salmon and Rice with Big Acres Milagro Mole |
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Serves 6 3 pounds fresh salmon, skin removed
3 cups cooked white rice
Sour cream Heat oven or grill to 450 degrees (hot grill). Wash salmon, pat dry, cut into 6 fillets and place in center of Smoker Bag. Sprinkle fillets with a little salt. Allow space between fillets for maximum smoke flavor. Seal all seams tightly and place in oven or on hot grill for 15 to 20 minutes. Remove from oven or grill and allow fish to rest in sealed bag for 10 minutes. To serve: [ Back to Recipes ] |
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