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Skillet Smoked Salmon
2 tablespoon Soy sauce
2 tablespoon Granulated sugar
1 teaspoon Szechuan peppercorns, coarsely crushed
2 Salmon fillets (about 8 oz each), skinned if desired
1/2 cup Loose black tea leaves, such as Lapsang Souchong
10 Whole star anise
2 Cinnamon sticks, broken in half
4 Thin strips of orange peel
1/4 cup Brown sugar
Serving Size : 2
Combine soy sauce, granulated sugar, and peppercorns in a mixing bowl. Add salmon, coat well and marinate for 15 minutes. Meanwhile, line a cast-iron skillet or wok with foil. Add tea leaves, star anise, cinnamon sticks, orange peel, and brown sugar and toss together. Heat over medium-high heat until sugar bubbles and ingredients begin to smoke, about 5 minutes. Reduce heat to medium; place a rack in skillet. Remove salmon from marinade and place fish on rack skin side down. Cover with a tight-fitting lid; allow to smoke for 8 to 10 minutes. Turn off heat and let stand, covered, for 5 more minutes. Serve hot or cold.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
