On May 4, 9:56*pm, Janet Wilder > wrote:
> Nunya Bidnits wrote:
>
> > That sounds good, I never would have thought of dijon mustard with salmon.
>
> see below:
> Here's the update:
>
> I wound up having to go out Sunday afternoon so I didn't have time to
> smoke the salmon. I did it on a cedar plank on the side of the gas grill.
>
> I soaked the plank for an hour. I covered it with a layer of sliced big
> sweet onions (Texas 1015s for those of you who are familiar. I buy a 50#
> bag every year) I fileted the salmon, leaving the skin on the bottom and
> painted it wish a combination of grade A dark amber maple syrup and
> Dijon mustard.
>
> I wrapped a bunch of hickory chips in foil and poked a couple of holes
> to make some smoke and roasted the salmon with indirect heat for about
> 30 or so minutes. *It was delicious, but I really wanted to do it on my
> smoker. Next time.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.

Sounds like the salmon came out just perfect. Nice job. (Love them
Noonday onions, carried a 30# bag back on a plane once; stuck them in
the overhead bin, stunk up the whole cabin.)
Pierre