Ingredients

½ tsp sea salt
1 tsp black pepper
½ lemon, juiced
2 limes, juiced
1 Tbsp chopped fresh basil
1 Tbsp light brown sugar
4 salmon steaks, boneless

Citrus Salsa
3 cups diced, peeled papaya
2 cups diced fresh pineapple
½ cup chopped green onion
1 cup chopped ripe mango
2 Tbsp chopped cilantro
2 Tbsp lime juice
½ tsp salt
1 Tbsp sugar

Preparation

1. In a small bowl combine salt, pepper, lemon juice, lime juice (reserving 2 Tbsp for salsa), basil, and brown sugar. Reserve 3 Tbsp of marinade for basting later. Place salmon in a shallow dish, cover with marinade, and refrigerate for a minimum of 30 – 45 minutes.
2. Add a handful of wood chips to smoker, Alder preferred, and preheat the smoker to 110°C Place salmon on the middle smoker rack and smoke for 45 minutes to an hour, brushing occasionally with reserved marinade. Add more wood chips every 30 minutes.
3. In a medium bowl combine papaya, pineapple, green onion, mango, cilantro, lime juice, salt, and sugar mixing well. Top salmon with the citrus salsa.

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