Tea-Smoked Salmon with Citrus-Cucumber Relish

Tea-Smoked Salmon with Citrus-Cucumber Relish
Photo by Romulo Yanes

Ingredients

  • Kosher salt
  • 1 tsp. finely grated orange zest (from one of the oranges in the relish, below)
  • 1 tsp. toasted sesame seeds (preferably a mixture of black and white)
  • ¼ cup chopped fresh mint
  • 2 Valencia oranges
  • ½ tsp. Asian sesame oil
  • ¼ cup rice, preferably jasmine
  • + 15 more ingredients
    • 1 Tbs. vegetable oil
    • 8 whole star anise
    • 1 tsp. finely grated lime zest
    • Six 6-oz. center-cut, skin-on salmon fillets
    • ¼ tsp. crushed red pepper flakes
    • 1 Tbs. granulated sugar
    • 1 Tbs. minced fresh ginger
    • 1 cup finely diced cucumber
    • 2 Tbs. crushed cinnamon stick
    • ¼ cup thinly sliced scallions
    • ¼ cup whole-leaf oolong or jasmine tea
    • 1 large pink grapefruit
    • 1 tsp. granulated sugar
    • ¼ cup Chinese dark soy sauce
    • ¼ cup light brown sugar

In a 9x13-inch glass dish, whisk the soy sauce, sugar, orange zest, and red pepper flakes. Add the salmon and turn to coat. Cover with plastic and marinate in the refrigerator for 1 hour.

View full recipe at Fine Cooking

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