| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
ga |
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
BRINE
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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