Easy Approach to Preparing Salmon for Smoking.

This technique is "En Papillote" (Wrapping before cooking), this keeps the salmon moist while still being smoked. Using banana leaves imparts a slight sweetness, while also protecting the salmon from "too much smoke" from the hardier woods, such as Hickory and Mesquite". We are getting this ready for Smoked Seafood Chowder, but this will work great in any kind of dish, whether it is Salmon Dip, or even a pasta dish!