Skillet smoked salmon-martha stewart living
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Granulated sugar |
| 1 | teaspoon | Szechuan peppercorns, coarsely crushed |
| 2 | Salmon fillets (about 8 oz each), skinned if desired | |
| ½ | cup | Loose black tea leaves, such as Lapsang Souchong |
| 10 | Whole star anise | |
| 2 | Cinnamon sticks, broken in half | |
| 4 | Thin strips of orange peel | |
| ¼ | cup | Brown sugar |
Directions
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