Name: Skillet Smoked Salmon-Martha Stewart Living
Ingredients: 2 tb Soy sauce; 2 tb Granulated sugar; 1 ts 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

Satan’s number-one objective is to destroy our joy of faith. We have one offensive weapon: the sword of the Spirit, the Word of God (Eph. 6:17). But what many Christians fail to realize is that we can’t draw the sword from someone else’s scabbard. If we don’t wear it, we can’t wield it. If the Word of God does not abide in us (Jn. 15:7), we will reach for it in vain when the enemy strikes. But if we do wear it, if it lives within us, what mighty warriors we can be!

John Piper

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

INGREDIENTS

2	tb	Soy sauce
2	tb	Granulated sugar
1	ts	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

1. Combine soy sauce, granulated sugar, and peppercorns in a mixing bowl.
Add salmon, coat well and marinate for 15 minutes.
2. 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.
3. 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 <[email protected]> on Mar
13, 1997

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