| 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 <jbird21@mindspring.com> on Mar
13, 1997
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