Ingredients

• 1 kg (2 lb) Salmon fillets cut in 2″ strips (fingers)
• Limes quartered for garnish

Marinade:

• 125 ml (½ cup) light Soy Sauce
• 60 ml (¼ cup) Unsweetened Pineapple Juice
• 60 ml (¼ cup) Sherry
• 15 ml (1 tbsp) Brown Sugar
• 3 ml (½ tsp) ground Garlic
• 1 clove Garlic minced
• 10 ml (2 tsp) Lemon Juice

Cilantro Sauce:

• 250 ml (1 cup) finely chopped Cilantro (Coriander)
• 250 ml (8 oz) container of Sour Cream
• 15 ml (1 tbsp) fresh Lime Juice
• 15 ml (1 tsp) ground Coriander Seeds

Preparation

1. In a medium-sized bowl mix together marinade ingredients.
2. Place salmon fingers skin side down, in a shallow glass or non-metallic dish and pour marinade over top.
3. Cover and refrigerate for 1 to 2 hours.
4. To prepare the Cilantro Sauce, mix together the cilantro, sour cream, lime juice and coriander seeds in a small bowl and refrigerate until serving.

Smoking Method

1. Using Oak Flavour Bisquettes, preheat the Bradley Smoker to 95°C to 105°C (200°F to 220°F).
2. Place salmon fingers skin side down on oiled smoker racks and place in the smoker, opening the damper slightly.
3. Smoke/cook for approximately 1 to 1½hours.

To Serve

Serve the salmon fingers with the cilantro sauce on the side, garnished with lime wedges.