Recipes
Ingredients
1 6-8 pound center-cut salmon, pin bones removed, skin off
2 cups brown sugar, divided
1/4 cup kosher salt
1 cup dry rice
1 1/2 cups black lychee tea, divided
1/2 pound mesclun
1 lemon
Extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
Directions
In a bowl, combine 1 cup brown sugar, 1/4 cup kosher salt and 1/2 cup black lychee tea. Rub the salmon with the sugar mixture, place on a rack and allow to cure overnight, refrigerated. Remove salmon from dry rub, rinse and pat dry. In a wok lined with foil or in a smoker, mix together the remaining sugar, rice and tea. Heat until it starts to smoke and smolder and place salmon in rack above. Turn heat on low and slowly smoke for 20 minutes. Eat warm or chill and slice for eating. To serve, place mesclun in the center of plate, squeeze lemon juice over and drizzle olive oil and top with portion of salmon.
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