GENTLY SMOKED SALMON
Provided by Paul Greenberg
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Line the inside of a stove-top smoker (or large wok) with aluminum foil so that it comes at least 2 inches up the sides of the pan. Mix together 1/2 cup salt, the sugar, rice and tea leaves and pour into the base of the smoker or wok. Grease a small (10- to 11-inch) round baking rack and set on top of the spice mixture.
- Season the fish on all sides with salt and pepper and place, skin side down, on the rack. Turn the heat to high (and turn on the exhaust fan above your stove), and when it starts to smoke, cover the pan tightly with a lid, reduce the heat to medium and smoke until cooked through, 10 to 16 minutes depending on the thickness of the fish. Drizzle the fish with extra-virgin olive oil. Serve with the corn and fennel ragu.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 19 grams, Carbohydrate 45 grams, Fat 30 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 529 milligrams, Sugar 25 grams, TransFat 0 grams
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