Mouth Watering Recipes
Smoky Ginger Teriyaki Salmon & Asparagus Spears
1 2 pound salmon fillet
Rinse salmon, pat dry and place in shallow dish. Pour Teriyaki Marinade over salmon to coat both sides. Cover and refrigerate for 2 hours. One hour before grilling, remove fish from marinade, pat dry and place inside smoker bag, skin side down in middle of bag. Place asparagus around fish inside bag. Make sure to pat fish and veggies dry before placing in the bag as the bag must remain dry inside for the first 15 minutes in order to allow proper smoking. Heat grill to medium-high heat (450 degrees). Place bag on hot grill over direct heat and cook according to chart on smoker bag package. You may open bag to check fish, if necessary. Once cooked, remove bag from grill and allow bag to sit for 10 minutes, then open bag and serve.
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