Smoked Salmon With Tomato Garden Salsa

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Land O Lakes


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1 medium (1 cup) tomato, chopped

1 medium (1/2 cup) onion, chopped

1/2 medium (1 cup) cucumber, chopped

2 tablespoons rice wine vinegar

1 tablespoon chopped fresh dill*

1/2 teaspoon salt

1/4 teaspoon sugar

1 cup hickory chips, soaked in water 30 minutes, drained

1 (2 to 3 pound) salmon skin-on fillet

2 tablespoons LAND O LAKESĀ® Butter, melted

1 tablespoon chopped fresh dill weed*

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