Did you ever think Oklahoma would be know for for a salmon dish? Yeah, me neither, but I saw this one on Triple D but came in too late to get the name. So this is now Oklahoma salmon. But this is me so I added some heat and sweet. A smoker is very helpful. The flaming of the rum is so dramatic you will get ooos and ahhhhs. I hope you like it.

1 pound thick-cut salmon
Salt and pepper to taste
8 thin apple slices (go Granny Smith)
1 slice bacon, fried and crumbled
2 teaspoons brown sugar
8 mandarin orange slices
1/2 teaspoon chipotle seasoning
1 ounce spiced rum
1 teaspoon garlic, minced
4 tablespoon softened butter

Slice apple thin and coat with brown sugar.

Fry strip of bacon until crispy.

Laying the salmon flat, cut a slit in the middle of the salmon; fill with apple slices and bacon bits.

Sprinkle Both sides lightly with salt, pepper, and chipotle.

If you have a smoker, put it on the lowest setting for 10 minutes; if not, just use the oven.

Bake for 10 minutes at 350.

In a fireproof pan on medium, add the mandarin oranges.

Let cook for 2 minutes; add rum and flame (light it on fire baby!) and let alcohol burn off for about 2-3 minutes; add butter and garlic.

Top salmon with sauce.

Serve.