This is a pleasant little seafood dish that I highly recommend. It has a light healthy flavor, and a subtle seasoning and aroma, that offers a pleasant change to beef and chicken.

* 3-4 Salmon Steaks (filleted) cut 1-1.25″ thick.
* 3-4 Tablespoons Olive Oil
* 8-10 Sprigs Fresh Rosemary
* Salt and Fresh Pepper

Take the Salmon Steaks and coat them with olive oil. Season with salt and seasoned pepper or freshly ground black pepper. I like to dust the top with a little garlic powder. Build an aluminum boat or individual boats, and cover the bottom(s) with a thin layer of oil. Place two sprigs of rosemary on the bottom of the boat or in each boat. Place the Salmon on top. Place two more sprigs of rosemary on the top of each steak. Using the Weber Smokey Joe and a medium to hot group of briquettes.

My 1 inch salmon steaks took twenty-five minutes until they were done. I checked every five minutes. You want to look for a whitish buttery fat that rises to the pink surface of the salmon. I give my steaks five more minutes after that fat rises. Discard the rosemary sprigs, especially the ones on top (they can dry out and become hard and brittle and can be confused with salmon bones).

I served the salmon with long grain rice and a good number of lemon wedges.

Prepare a wonderful sauerkraut based dish on the stove and smoke it with catfish on the grill!

* 1-1/2 to 2 lb. Catfish filets, skinless, sliced or chopped into cubes
* 5 Cups Sauerkraut
* 6 Slices Smoked Bacon
* 1/2 Cup Chopped Onions
* 2 Tbs. Butter
* 2 Cups Chopped Green Pepper Rings
* Small Tomato or 2 Romas
* Coarse Ground Black Pepper
* 1 Tbs. Paprika

For the Rue:

* 1 Tbs. Lard or Crisco Shortening
* 6 Tbs. Flour
* 1/2 Bunch of Dill
* 1-1/4 Cup Sour Cream

Rinse the Sauerkraut well in cold water and strain. Chop smoked bacon into squares. Fry the bacon in a Dutch Oven (Use a utensil that can be placed on the grill – later, you can cover the bottom part in foil, to avoid having the heat and smoke stain the metal). Add the finely chopped onion with 2 tablespoons of butter. Add green peppers, peeled tomato or peeled romas and paprika. Stir, and add the sauerkraut, with a liberal sprinkling of black pepper. Simmer for one hour. Remove from heat and allow to cool.

Prepare a rue by mixing the chopped dill with six tablespoons of flour, 1-1/4 cup of sour creme and one tablespoon of lard or shortening. Whip well. When the Sauerkraut is cool stir this rue into the sauerkraut dish. It will thicken the mixture.

Start the grill, and when the coals are perfectly gray, place a sheet of foil with the edges curled up to hold 2 tablespoons of butter and the catfish slices on the grill. Add butter first and then the fish, seasoned with fresh pepper. Sprinkle a light amount of salt. Be careful using salt because of the saltiness of the sauerkraut.

Place your favorite flavor of wood chips , (I prefer hickory with catfish – as a rule) onto the coals and then quickly close the cover. Smoke the catfish for 4 minutes on one side and then turn, add more chips for an even smokier flavor and grill the other side for 4 more minutes.

Place the sauerkraut in its Dutch oven on the grill and pour the catfish on top. Allow the dish to cook on the grill with the lid off, until the sauerkraut is hot again and the catfish is done through. Check it every eight minutes for doneness. It should be white on the outside, with the slightest amount of pink in the center of each slice.

Serve with rice or mashed potatoes, or a light salad.