Tea-Smoked Salmon W/ Plum Glaze – Salmon with Tea Graeucher

A delicious recipe for the asparagus season:

Salmon pickling. Grind star anise and peppercorns, mix with sugar and salt. Mixture over salmon mold and marinate in refrigerator for 1 hour. Glaze. Simmer all ingredients for about half an hour until thickened. Do not make ! Strain and chill through in refrigerator. Smoke. Cover the bottom of a large frying pan with aluminum foil. Layer in the long-grain rice first, then the sugar, and finally the tea. Cook over moderate heat until the rice mixture begins to smoke. Rinse the salmon and place on a wire rack in the frying pan, skin side up, cover and simmer for 10 min. Note

Remove the fillets from the roasting pan and brush the skin side with the glaze. Grill over for about 4 min until skin is crispy.

Serve as entrée on mixed green leaf salad or possibly as main course with steamed vegetables, like green asparagus.

Tastes great. Takes a little effort, though, especially as an entrée.

Ralph. 8/30/00

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