Skillet Smoked Salmon-martha Stewart Living Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Soy sauce,
2 tbsp: Granulated sugar,
1 tsp: Szechuan peppercorns, coarsely crushed
2: Salmon fillets, (about 8 oz each), skinned if desired
1/2 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,
1/4 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
Source from luhu.jp
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
Source from luhu.jp