Honey Pepper Cured Salmon With Charred Vegetable Relish

Nothing can be rightly known, if God be not known; nor is any study well managed, nor to any great purpose, if God is not studied. We know little of the creature, till we know it as it stands related to the Creator: single letters, and syllables uncomposed, are no better than nonsense. He who overlooks Him who is the “Alpha and Omega, the beginning and the ending,” and sees not Him in all who is the All of all, doth see nothing at all.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Cooking liv, Import	1	Servings

INGREDIENTS

1	gl	Cold water 2 cups honey
4	oz	Dark brown sugar
15		Black peppercorns, cracked
6		4-ounce salmon filets
		boneless skin on
		Wilted greens, recipe
		follows charred
		Vegetable relish, recipe
		follows

INSTRUCTIONS

Combine all ingredients except salmon. Be sure all ingredients are
mixed well. Refrigerate brine for 1 hour.  Add salmon to brine for 40
minutes and refrigerate. Remove fish and  allow to air dry for 40
minutes. Prepare stove top smoker, using  alder, cherry or hickory
chips. Place fish in smoker and cover  tightly. Fish should be golden
brown in color and firm to the touch  when cooked, approximately 10 to
12 minutes.  To assemble dish, place wilted greens in center of the
plate with  salmon across the top. Finish with charred vegetable
relish.  Yield: 6 servings  NOTES : Recipe courtesy of Robert Wong
Recipe by: Cooking Live Show #CL9037  Posted to MC-Recipe Digest by
"Angele and Jon Freeman"  <jfreeman@comteck.com> on Feb 7, 1998

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