4 to 6 salmon steaks
½ lemon, juiced
1 tablespoon extra virgin olive oil
1 tablespoon parsley flakes
1 tablespoon Butterball Cajun Seasoning
3 tablespoon Creole mustard
2 bunches green onions, sliced
1 cup chopped pecans
½ cup Greek dressing
1 small bunch seedless red grapes, halved
Place a small handful of wood chips in the wood tray and preheat smoker to 225 degrees. Lay salmon steaks flat and seaon with lemon juice, oilive oil, parsley flakes and Cajun seasoning. Place salmon on middle rack and smoke for one to 2 hours, or until internal temperature reaches 145 degrees. Remove salmon from smoker and let cool.
In a large bowl, combine mustard, green onions, pecans, dressing, grapes and mayonnaise. Crumble salmon steaks into mixture and stir until well mixed. Serve chilled with bagel chips.