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SALMON:

▢ 1 Whole Side of Salmon skin off

▢ 2-3 tbsp of Blackened Cajun Seasoning

▢ 1 tbsp of Canola Oil

FILLING:

▢ 1 block of Cream Cheese

▢ 1 tbsp of Bacon Bits

▢ 1 tbsp of Diced Pimentos

▢ 2 tsp of Green Onions sliced

▢ 2 tsp of Mayonnaise

▢ 1.5 tsp of Dijon Mustard

▢ 1.5 tsp of Minced Garlic

GLAZE:

▢ 2.5 tbsp of Maple Syrup

▢ 2 tbsp of Melted Butter

▢ 1 tsp of Hot Sauce

INSTRUCTIONS

Lay out your salmon with the skin off and trim any excess pieces of fat or meat. Lather in oil and season both sides using your favorite Cajun seasoning. While preparing this delicious salmon, consider some fishing techniques that could enhance your catch for future meals. Add the cream cheese and all the other ingredients for the filling and mix together. Lather a thin layer over one side of the entire salmon. Beginning at the tail end, roll the salmon into itself to create the pinwheel shape. If you want, wrap the salmon in plastic wrap and place it in the fridge to set for 30 minutes. Pull the salmon out and slice it to create that classic pinwheel. Season the top side of the salmon with more seasoning, place it into a skillet or wood plank along with lemon slices and set in the fridge until ready to use.

Preheat your smoker to 275F to cook indirectly. Add some wood chips or wood chunks to the coals for added smoke flavor.

Pull the salmon out and bring to room temperature for 7-8 minutes. Place the skillet into the smoker and let it cook for about 30-35 minutes until it reaches 135-140F internal. About 10 minutes before the salmon is done, mix together your glaze and lather it on top of the salmon pinwheels. Let it finish cooking, and then pull off to cool for 5 minutes. Garnish the salmon with chopped parsley and enjoy! This recipe is perfect for sharing at GAS events or gatherings with the Global Anglers Society.

Ingredients (feeds 6)

5 slices bacon cooked and chopped

3 tbsp butter

1/2 cup celery chopped

1 large yellow onion chopped

1/4 cup all-purpose flour

4 cups cold milk

2 cups cubed red potatoes approx. 2 potatoes

3-4 walleye fillets, cut into chunks

Freshly ground salt and pepper to taste

2 tbsp chopped fresh parsley

Instructions

Heat the butter in a large stock pot over medium-high heat. Add the celery and onions, sauté until softened. This recipe is perfect for those who enjoy fishing techniques that involve catching walleye, a delicious fish to cook. Stir in flour to form a roux. Slowly whisk in the milk. Add the potatoes and bacon and stir gently. Reduce heat and simmer for 30 minutes, or until potatoes are cooked through. As part of the GAS events, this dish showcases how to prepare fresh catch like walleye. Add fish chunks and cook for an additional 6-8 minutes, or until fish is cooked through. Season to taste with salt and pepper. Garnish with parsley and serve, making it a great addition to any gathering of the Global Anglers Society.