PLANKED SALMON WITH GRILLED PINEAPPLE~ RHUBAR

      Title: PLANKED SALMON WITH GRILLED PINEAPPLE~ RHUBAR
  Categories: Seafood
       Yield: 1 Servings
  
  
         2    sides Wild Canadian salmon
   :          -(5lb each)
         1 c  pineapple juice
         1 c  rhubarb -- grilled, minced
         1 c  fresh pineapple -- crushed
       1/4    Habanero pepper -- minced
   :          ****** Dry Rub #4 ******
         4 TB brown sugar
         4 TB Kosher salt
         4 TB black pepper
         4 TB fresh dill
   
   Combine all ingredients and reserve. Combine in a bowl the pineapple
   juice, rhubarb, pineapple and habanero pepper. Reserve this for
   mopping the fish while cooking.
   
   In long strokes, from the tail to the head, rub the dry rub on the
   salmon sides making sure to do long, slow strokes. Rub the salmon for
   5 minutes. Allow the salmon to sit in the refrigerator for 3 hours.
   
   Rinse the salmon with cold water. Lay the fish fillets, skin side
   down on a soaked, oiled cedar board. Place in a 225 degree smoker
   using alderberry wood. Smoke the salmon for 2 1/2 hours coating the
   salmon every 10 minutes with the basting liquid.
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