Tuesday, February 28, 2012

Tea Smoked Salmon

My search for the perfect, yet easy way to smoke salmon on the stove top ended here. Sure, the burnt odor from the rice-tea mixture still lingers, but the tasty smokiness of the wild chinook salmon outweighs it!

Delish dinner! Yes, wine on a Monday night is OK.
Make a foil packet with a few handfulls fo white rice, sugar, loose tea and some fresh hebs (which I swipped from my neighbor's garden haha...there were a couple things still alive). I wanted to use orange or lemon peel, but my citrus trees have still not produced fruit. Could it be that growing citrus in Pittsburgh is impossible...

Season some wild salmon (no farmed allowed!) with lots of kosher salt and pepper. If you have high blood pressure, YOU KNOW BETTER!

Turn heat up to medium and the mixture will start to smoke. Note to self-dont use your nice Le Creusset pot for this; you may regret it. Cook for about 25-30 minutes. Make sure the internal temp is 140F!! SAFETY FIRST.

Serve with lemon wedges, on toast with a little mayonaisse, on a salad, on a bagel with cream cheese and capers...you get the picture.

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