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Skillet smoked salmonving
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| Artist: |
_ |
| Categories: |
Asian, Barbecue, Chinese, Entrees, Ethnic, Fish, Seafood, Skillet & Wok, Smoked, Soups & Stews |
| Yield: |
2 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Combine soy sauce, granulated sugar, and peppercorns in a mixing bowl. | | 2 | Add salmon, coat well and marinate for 15 minutes. | | 3 | Meanwhile, line a cast-iron skillet or wok with foil. | | 4 | Add tea leaves, star anise, cinnamon sticks, orange peel, and brown sugar and toss together. | | 5 | Heat over medium-high heat until sugar bubbles and ingredients begin to smoke, about 5 minutes. | | 6 | Reduce heat to medium; place a rack in skillet. | | 7 | Remove salmon from marinade and place fish on rack skin side down. | | 8 | Cover with a tight-fitting lid; allow to smoke for 8 to 10 minutes. | | 9 | Turn off heat and let stand, covered, for 5 more minutes. | | 10 | Serve hot or cold. | | 11 | Martha stewart living/feb. | | 12 | & march/94 scanned & fixed by di and gar |
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