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Prep Time: 20 Minutes Cook Time: 1440 Minutes |
Ready In: 1460 Minutes Servings: 4 |
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I'm sure you can sub other fish here; the main thing is the basic technique. If you're a fan of smoky flavors like I am, you will enjoy this. Since I live in an apartment, I can't have a real outdoor smoker, so this recipe gives me a tasty fix . Instead of the chile, you can use wood shavings; the zaar format wouldn't allow me to list this in the ingredients. Use 1 tablespoon. Ingredients:
2 teaspoons sugar |
1 teaspoon salt |
1 teaspoon pepper |
1 1/4 lbs salmon fillets, skin on |
2 teaspoons extra virgin olive oil |
1 dried ancho chile, stemmed and torn in pieces |
Directions:
1. Combine sugar, salt and pepper.
2. Rub salmon on all sodes with the mixture.
3. Cover and chill overnight.
4. When ready to cook, line a wok and its lid with foil.
5. Put the wood shavings or dried chile in the bottom, and put a rack in for the fish to sit on.
6. Heat the wok until the shavings just begin to smoke.
7. While the wok is heating, pat the salmon dry with paper towels and brush with the oil.
8. Set the salmon on the rack, either by itself, or on a plate that you think will stand the high heat.
9. Turn the burner down slightly and heat-smoke the salmon until you get the desired doneness, usually a minimum of 10 minutes.
10. Serve hot or cold.
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