8oz.salmon fillets skin left on one side (each fillet about 4-oz)
Cajun seasoning like Emerils
1Smokin’ O’s BBQ Smoke Ring
Cucumber Lime Salsa
1plum tomato,chopped small
¼cupsweet onion, chopped
1medium cucumber,chopped small
¼teaspoonfreshly ground black pepper
¼of a fresh cantaloupe,chopped small
1avocado,cut into small cubes
Mix all ingredients except avocado together and place in refrigerator to marinate flavors for at least 2 hours. Add avocado during the last 20 minutes then stir and serve. If it is not moist enough, a little more lime juice can be added.
Turn grill to high, close cover, and wait until grill reaches 400 degrees. Place Smokin’ O’s Smoke Ring on the hottest part of the grill. Allow to heat up approximately 5-10 minutes with lid closed. It should be smoking by this time.
Move ring to coolest part of grill.
Lightly coat the flesh side of salmon with a little olive oil then sprinkle with Cajun seasoning. Let temperature on grill raise to 450 degrees.
Place salmon directly on hot part of grill, flesh side down, and cook for 8 minutes. Turn and cook for an additional 4 minutes per side.
When done, place your spatula between the skin and the flesh of the fish and life off grill. If you like the crunchy skin you can now take that off the grill as well.
Serve with a small amount of salsa over each serving of fish. Serve additional salsa on the side.