| Cuisine: Other | Type: Technique | Serves: |
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Source:
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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3 tbs. Lapsang soughong tea, ground 1/4 cup kosher salt 3 tbs. sugar 1-1/4 pound piece of center-cut, skin-on salmon filet |
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Instructions:
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1. Mix ground tea, salt and sugar together and pour about half of it evenly into a plastic container that will just hold the salmon. 2. Place the salmon on top and pour the remaining rub over and pat lightly to coat evenly. 3. Cover the container and refrigerate for 8 to 12 hours. 4. Rinse the salmon under cold running water without wiping off any rub that sticks. Pat dry gently with paper towels. 5. Slice into paper-thin pieces across the grain. 6. Alternatively, poach the cured fish filet in a 250°F oven in a medium saucepan filled with just enough extra-virgin olive oil to cover. Cook 18 - 20 minutes until pale pink. Remove salmon from the oil and break into flaky shards with a fork. |
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Related recipes:
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None |
2015-12-29