familysecrets

Lightly smoked means I smoke it for approximately 1 hour in the smoker. The texture is more like a baked or poached salmon. I use cherry wood because we have a lot from an old cherry orchard that my husband took down to put in pinot noir grapes. Yes, I agree with you on using lime juice. Here is my recipe for smoked salmon: Linda's Smoked Salmon Linda Stradley

Hi Matthew, I went to your web site and really enjoyed reading your columns. You do a great job! If my day turns out with enough time, I'm going to make the Potato Gatto recipe tonight. It sounds so good! Linda Stradley What's Cooking America

My favorite way to prepare this salmon is to lightly smoke it in my smoker. It is so easy to do and so delicious! Linda Stradley What's Cooking America

I added the Seattle Times Food Section to my Newspaper Food Column web page. Thanks for the web address. It looks like the Times has done a great job! Newspaper Food Columns Linda Stradley What's Cooking America