Tea-Smoked Salmon

Unbelievable revelation. This technique of tea-smoking on a grill comes from the current issue of Fine Cooking, and if you haven’t seen it yet, you should. It’s to die for, one of the best things I think I’ve ever eaten. And I took the leftovers to work for my boss (salmon, veggies, and brown rice is her favorite meal of all time), and she nearly cried. This is really such amazing food, everyone needs to do this tonight. I might actually feel more strongly about this one than I did about the beer can chicken episode.

The full recipe (along with the others in this series, including a tea-smoked duck that’s next on my list) is available here: http://www.finecooking.com/recipes/tea-smoked-salmon-citrus-cucumber-relish.aspx

The whole thing took us about an hour to do, start to finish, and none of it was difficult. A tantalizing picture:

An even more tantalizing picture:

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3 Responses to Tea-Smoked Salmon

  1. Tammy McLeod says:

    This sounds really interesting. I have a question that may be obvious but not to me. The recipe calls for 1/4 cup tea. Is that loose leaf tea leaves or tea already prepared as in liquid?

  2. wellmet says:

    It’s loose tea leaves – you put the tea leaves in a foil packet along with the other spices and such, and throw the packet on the bottom of the grill.

    Not a silly question at all. 🙂

  3. Pingback: CSA Week Seven: Summary « One Hour of Home

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