2 (6 ounce) cans orange juice concentrate, with color
2 (6 ounce) cans frozen lemonade concentrate
1 1/2 quarts lemon juice concentrate
3 tablespoons orange juice
1 tablespoon orange zest
1 cup orange juice concentrate
1 teaspoon lemon zest
1 (16 ounce) can Arborio rice
1 teaspoon lemon zest
2 tablespoons orange marmalade
1 cup lemon juice concentrate
In a small saucepan, combine orange juice concentrate, lemonade concentrate, orange juice concentrate, orange zest, orange juice concentrate, lemon zest and orange marmalade. Bring to a boil and cook over medium heat for 3 minutes. Pour into a small saucepan and cool completely.
In a small mixing bowl, combine lemon juice concentrate, orange juice concentrate, orange juice concentrate, orange marmalade, lemon juice concentrate, lemon zest and orange marmalade. Mix well and refrigerate 1 hour.
Preheat an outdoor smoker for 400 degrees F (200 degrees C). Place salmon in an ice-cube tray with 3 marinade cubes. Cover marinade cube and shred with a fork. Place salmon in ice cube tray and remove marinade cube.
Place salmon in an individual foil bag and place over a grate. Pour marinade over salmon, inserting foil at every step. Seal foil and place fish in aluminum foil bag. Place salmon in foil bag and seal. Place foil bag over grill and smoke 15 minutes per inch of measured height, or until fish flakes easily with a fork.
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