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!
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| Delish dinner! Yes, wine on a Monday night is OK. |
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| 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... |
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| Season some wild salmon (no farmed allowed!) with lots of kosher salt and pepper. If you have high blood pressure, YOU KNOW BETTER! |
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| 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. |
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| 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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