Gently Smoked Salmon

1. 1

   Line the inside of a stove-top smoker (or large wok) with aluminum foil so that it comes at least 2 inches up the sides of the pan.

2. 2

   Mix together 1/2 cup salt, the sugar, rice and tea leaves and pour into the base of the smoker or wok.

3. 3

   Grease a small (10- to 11-inch) round baking rack and set on top of the spice mixture.

4. 4

   Season the fish on all sides with salt and pepper and place, skin side down, on the rack.

5. 5

   Turn the heat to high (and turn on the exhaust fan above your stove), and when it starts to smoke, cover the pan tightly with a lid, reduce the heat to medium and smoke until cooked through, 10 to 16 minutes depending on the thickness of the fish.

6. 6

   Drizzle the fish with extra-virgin olive oil.

7. 7

   Serve with the corn and fennel ragu.

* Per serving · 4 servings · Values may vary.

No additional tips available.