Title: Skillet Smoked Salmon-Martha Stewart Living
Categories: Entree Soup Smoke Fruit Salmon
Yield: 2 Servings

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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