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CATEGORY CUISINE TAG YIELD
Seafood Bbq/grill, Fish/sea, Main dish, Soup/stews 2 Servings

INGREDIENTS

2 T Soy sauce
2 T Granulated sugar
1 t Szechuan peppercorns
coarsely crushed
2 Salmon fillets, about 8 oz
each skinned if desired
1/2 c 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 c Brown sugar

INSTRUCTIONS

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.  Martha Stewart Living/Feb. & March/94 Scanned &
fixed by Di and Gary  Posted to MC-Recipe Digest V1 #514 by kathy
<jbird21@mindspring.com>  on Mar 13, 1997

A Message from our Provider:

“Beauty: an act of God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1137
Calories From Fat: 566
Total Fat: 63.1g
Cholesterol: 303.9mg
Sodium: 802.1mg
Potassium: 1507.6mg
Carbohydrates: 53.1g
Fiber: 3.2g
Sugar: 43.2g
Protein: 87.5g


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