The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time.
Kokoda (Fijian Spicy Fish)
This spicy fish dish is a Fijian favorite and utilizes common ingredients of the islands. It is the Fiji version of ceviche. Serve it with a fresh fruit salad.
Noodle Shrimp Salad with Cucumber Salsa
This quick and easy basic shrimp salad can be changed by using a different salsa to dress the noodles. Try a commercial peanut-based salsa with it.
Beef Kebabs Tropicale
These spicy beef kebabs can be found on the island of St. Croix, as well as many other islands, where fruits abound.
Tomato-Orange Ginger Soup
This is an exciting blend of fresh, light flavors that makes a great beginning-of-the-meal palate stimulator during the summer. It has beautiful color and a slight bite from the ginger.
Grilled Tuna with Red Chile, Allspice, and Orange Glaze
Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture. Grilled Tuna with Red Chile, Allspice, …
Mixed Sausage Grill
Serve these tasty sausages with grilled onions and peppers, cole slaw, and some crunchy bread.