This quick smoked salmon is equally delicious as an entree—try it with a cucumber salad and Thai black rice on the side—or chilled and served with thin rye crackers and pickled red onions for brunch or an appetizer.
Makes 4 servings
Time: 20 minutes, plus 1 hour to chill
Wild-caught salmon from the Pacific (Alaska and Washington) and Pacific cod are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch.
4 wild-caught Pacific salmon fillets (about 6 oz each/1 1/2 lb total) skin on (See Note)
2 teaspoons organic local honey
1 teaspoon natural sea salt
1 teaspoon grated fresh organic ginger
1 tablespoon extra virgin olive oil
3/4 cup black tea leaves
1/2 cup cane syrup
1/2 cup brown rice
Freshly ground black pepper
1. Rinse salmon filets and pat dry. In a small bowl, mix the honey, salt, ginger, oil, and pepper to taste. Rub the mixture over the salmon fillets and chill for 1 hour.
2. Meanwhile, in a small disposable foil loaf pan, mix the tea leaves, cane syrup, and rice. Prepare the grill: For a charcoal grill, fill a chimney with natural briquettes, light, and let them burn until just covered with ash, about 20 minutes. Mound them on one side of the grill grate, leaving an area of indirect heat. For a gas grill, turn the burners to high and cover grill for 10 minutes; then, turn off one burner, leaving an area of indirect heat. Place the pan with tea mixture directly on the coals or on the ignited burner, set grill rack in place, cover grill, and let heat until smoky, 1 to 2 minutes.
3. Place the salmon fillets, skin side down, on the indirect-heat area of the grill. Cover grill (close top vents on a charcoal grill) and smoke until salmon is well browned and cooked through, 15 minutes. Transfer to plates and serve.