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Mike's Smoked Salmon On Onion Bagles
Mike's Smoked Salmon On Onion Bagles

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One of the most popular snack foods is yogurt. Sometimes people choose to eat yogurt over a balanced lunch which is not the best idea. As a food, however, yogurt is one of the best things you are able to reach for. It consists of a great deal of calcium, proteins, and B vitamins. Yogurt is simple for the human body to digest and, based on the type of culture made use of to make the yogurt youre eating, can also help manage your digestive system. Fast hint: choose unsweetened yogurt and include walnuts or flaxseeds. This minimizes your sugar absorption without minimizing the taste of your snack.

You do not have to look far to find a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy way of life can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to mike's smoked salmon on onion bagles recipe. You can have mike's smoked salmon on onion bagles using 30 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Mike's Smoked Salmon On Onion Bagles:
  1. You need ● For The Smoked Salmon
  2. Use 2 Pounds Fresh Salmon
  3. Use 1 Cup Brown Sugar
  4. Get 2 tbsp Cracked Black Pepper
  5. Provide 1 tbsp Lemon Pepper
  6. Take 1 tbsp Kosher Salt
  7. Provide 1 tbsp Dried Dill
  8. Prepare ● For The Serving Options
  9. Provide Assorted Bagels
  10. Get Flatbread [for wraps]
  11. You need Assorted Cream Cheese
  12. You need Leaves Spinach
  13. Provide Lemon Wedges
  14. Use Tatziki Sauce
  15. You need Avacados
  16. Provide Chives
  17. Use Eggs
  18. Prepare Crostinies
  19. Provide Crackers
  20. Get Cucumbers
  21. You need Sprouts
  22. Use Tomatoes
  23. Provide Lettuce
  24. Provide Arugula
  25. Take Cilantro
  26. Provide Parsley
  27. Use Shallots
  28. Take Red Onions
  29. Take Capers
  30. Get Fresh Dill
Steps to make Mike's Smoked Salmon On Onion Bagles:
  1. Check for any bones. Rinse fillets well under cold water.
  2. Mix your dry rub.
  3. Press dry rub firmly on your fillets. Coat the top bottom and sides generously. Wrap your fillets tightly in plastic wrap. Weigh fillets down with whatever you can find. Canned goods etc. Refrigerate for 2 to 3hours. Pull from fridge and drain/discard any fluids.
  4. Use your choice of wood chips. I prefer Hickory for salmon.
  5. Bring smoker up to between 200° & 225°. Spray rack with a non stick spray. Place fillets skin side down. Cover and smoke for 60 to 90 minutes - depending upon the thickness of your fillets.
  6. Fully smoked salmon pictured. The internal temperature should be 140° at its thickest part.
  7. Allow salmon to dry. Allow fillets to set for one hour refrigerated the bias [angle] and serve with items of your choosing. See ideas above.
  9. Enjoy!

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