Smoked Rosemary-Scented Salmon

Ingredients

• 3 tablespoons rosemary fresh minced
• 1.5 teaspoons horseradish prepared
• 0.8 cup juice of lime fresh
• 2 tablespoons olive oil 
• 1.5 teaspoons cracked pepper 
• 6 servings alder wood chips 
• 6 servings garnish: rosemary sprig fresh
• 3 pound salmon fillet halved
• 0.8 teaspoon salt 

Equipment

• frying pan
• ziploc bags

Directions

1. Soak wood chips in water to cover at least 30 minutes.
2. Place salmon fillet in a shallow dish or large heavy-duty, zip-top plastic bag. Stir together lime juice and next 3 ingredients; pour over fish, and seal plastic bag. Chill 3 hours, turning occasionally.
3. Remove fish, reserving marinade.
4. Sprinkle fish with salt and pepper; set aside.
5. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
6. Drain chips, and place on coals.
7. Place water pan in smoker; add reserved marinade.
8. Add hot water to fill line. Coat rack with cooking spray; place in smoker.
9. Arrange fish, skin side down, on rack; cover with smoker lid. Cook 50 minutes or until fish flakes easily when tested with a fork.
10. Garnish, if desired.