| 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
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Nutrition (calculated from recipe ingredients)
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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