With so many easy ways to prepare Salmon (poaching, roasting, curing, frying it, making it into a salad, etc.), how could you ever get bored? One of my favorite preparations is a simple, in-house tea smoking. Ever since we played around with this method in Culinary School, I've been teaching and preaching about its fun and smokey goodness, mostly unsolicited. So, I thought it was about time I talked about it here in the blog.
If I'm honest, I have to say I didn't used to be a fan of this fish. I realize now, that I had generally eaten it over-cooked, unseasoned, or probably just a mealy farmed and unfortunate version of this historical creature.
If you haven't tried Salmon this way (Tea Smoking), take a little time and follow this pictorial lesson. It makes a great family meal, a crowd impressing party platter, and you can prepare it a day or so ahead of time. In my How-To, I'm using an enamel covered iron casserole pan, but I've used Oven-proof casserole pots, cast-iron double skillets, and even thick baking pans.
HOW TO TEA SMOKE SALMON FILLET:
Here are the ingredients:
1 Wild Salmon Fillet (I used 1 1/2 lbs here, but you can use less )
1/4 cup Tea Leaves (make it a smokey blend ie., Lapsang Souchong)
1/2 cup uncooked Rice
3 Tbls. Brown Sugar
Orange or Lemon Rind (1 large piece or several smaller)
Fresh Herbs as available (thyme, chives, oregano, etc)
Mix all the ingredients (except the Salmon), together in a bowl.
If you haven't tried Salmon this way (Tea Smoking), take a little time and follow this pictorial lesson. It makes a great family meal, a crowd impressing party platter, and you can prepare it a day or so ahead of time. In my How-To, I'm using an enamel covered iron casserole pan, but I've used Oven-proof casserole pots, cast-iron double skillets, and even thick baking pans.
HOW TO TEA SMOKE SALMON FILLET:
Here are the ingredients:
1 Wild Salmon Fillet (I used 1 1/2 lbs here, but you can use less )
1/4 cup Tea Leaves (make it a smokey blend ie., Lapsang Souchong)
1/2 cup uncooked Rice
3 Tbls. Brown Sugar
Orange or Lemon Rind (1 large piece or several smaller)
Fresh Herbs as available (thyme, chives, oregano, etc)
Mix all the ingredients (except the Salmon), together in a bowl.
SERVING SUGGESTION:
A platter sprinkled with Mache Greens or Arugula and Lemon slices makes a great presentation. If you need to hold it for a day or so, allow it to cool completely, then wrap tight in plastic to hold in the refrigerator.
EASY EASY CLEANUP:
Remove the grill or rack to the sink for cleaning.
Hope you have as much fun as I have doing this method. I'd love to hear about it. Thanks for stopping by here.
10 comments:
mmmm. smokey fish. great post!
I love you! Great post! Signed, Tiger Eyes
First off, love the shot of the salt raining down on the salmon - very cool!!!
I haven't thought of this since culinary school and will definitely be doing this soon given our obsession with salmon in this house!!
mmm.... this recipe made my mouth water! I am definately going to try making this for your brother!
Amazingly smart method (I own a stove top smoker, but obviously one doesn't need one!) and the recipe looks delicious. Anxious to try it. Thanks very much!
I looked at a few techniques online but this is by far the simplest, best explained and most inspiring. I'm going to make it this weekend for friends, with a sauce that I already use - made with tons of chopped fresh dill, grain mustard, red wine vinegar, brown sugar and olive oil. Can't wait. Thanks!
thanks for the recipe - I used it to smoke fish roe for taramasalata. Yummy. I shall be using this again. Thanks a lot, Kristelle.
I came across this post trying to cure my craving for smoked salmon. Tried this recipe immediately after I got home from work, simple methods ... Just love it, you are amazing! Thanks so much, all the way from Malaysia :)
I have a large stainless steel wok with lid...what would be the easiest way to use this to smoke fish???
I have been intrigued by tea-smoking for years, but have always been to intimidated to try it. But when I saw your step-by-step photos, it suddenly made sense. I've been smoking all sorts lately: fish, eggs, quail...
Thanks for making this look simple enough to try out!
Post a Comment