Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Soy sauce
2 tb Granulated sugar
1 ts Szechuan peppercorns,
-coarsely crushed
2 Salmon fillets (about 8 oz
-each), skinned if desired
1/2 c Loose black tea leaves,
-such as Lapsang Souchong
10 Whole star anise
2 Cinnamon sticks, broken in
-half
4 Thin strips of orange peel
1/4 c Brown sugar

1. Combine soy sauce, granulated sugar, and peppercorns in a mixing
bowl. Add salmon, coat well and marinate for 15 minutes.

2. Meanwhile, line a cast-iron skillet or wok with foil. Add tea
leaves, star anise, cinnamon sticks, orange peel, and brown sugar and
toss together. Heat over medium-high heat until sugar bubbles and
ingredients begin to smoke, about 5 minutes.

3. Reduce heat to medium; place a rack in skillet. Remove salmon from
marinade and place fish on rack skin side down. Cover with a
tight-fitting lid; allow to smoke for 8 to 10 minutes. Turn off heat
and let stand, covered, for 5 more minutes. Serve hot or cold.

Martha Stewart Living/Feb. March/94 Scanned fixed by Di and Gary

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