Sockeye Salmon and Grilled Artichokes

[Idahawk]

Par boiled the artichokes and cleaned out the fuzzy stuff around the heart .

A brush with olive oil and then some Lake Geneva Country Meats butter garlic seasoning compliments of
@ Brewtownbeatdown , Thanks again Mike .

Soaked the planks for about an hour and charred one side until it was smoking , flipped over and put the salmon skin side down on the charred side to cook . Temp was 350 and I cooked the salmon direct over medium heat till 140 degrees


Seasoned the salmon with salt and pepper





Some horseradish sour cream and chive sauce for the salmon and a little wild rice

Lemon mayo for the artichokes



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[Big Dawg]

That's a great looking plate.  I love salmon and always go for the sockeye, too ! !





BD

[Travis]

Nice. I'd like to try the artichokes sometime.  Looks good!

[Idahawk]

Nice. I'd like to try the artichokes sometime.  Looks good!

They are very very tasty , been trying different smoke woods on them and loving the results,  the smoky flavor really takes them to a new level


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[MINIgrillin]

Could we get a recipe for the horseradish sauce? That sounds Devine. @Idahawk

[Idahawk]

Could we get a recipe for the horseradish sauce? That sounds Devine. @Idahawk

Per batch

2-Tablespoons Beaver Hot prepared horseradish
2- Tablespoons- sour cream
Few drops of lemon juice
Dash of lemon pepper
Dash of Worcestershire  sauce
Pinch of salt
Lighthouse dried chives

Mix and refrigerate for an hour before serving


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