Title: Honey Pepper Cured Salmon W/charred Vegetable Relish
Categories: Fish Shell Vegetable Salmon
Yield: 6 Servings

4	qt	Cold water
2	c	Honey
4	oz	Dark brown sugar
15		Black peppercorns, cracked
6		4 oz salmon filets,
		Boneless, skin on
		Wilted greens
		Charred vegetable relish

Combine all ingredients except salmon. Be sure all ingredients are mixed well. Refrigerate brine for 1 hour.

Add salmon to brine for 40 minutes and refrigerate. Remove fish and allow to air dry for 40 minutes. Prepare stove top smoker, using alder, cherry or hickory chips. Place fish in smoker and cover tightly. Fish should be golden brown in color and firm to the touch when cooked, approximately 10 to 12 minutes.

To assemble dish, place wilted greens in center of the plate with salmon across the top. Finish with charred vegetable relish.

Yield: 6 servings

Recipe courtesy of Robert Wong

SOURCE: Cooking LIVE! Show Copyright 1998, TV FOOD NETWORK SHOW #CL9037 Format by Dave Drum From: Dave Drum Date: 23 Jul 98

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