Prep 20 mins
Cook 24 hrs
I'm sure you can sub other fish here; the main thing is the basic technique. If you're a fan of smoky flavors like I am, you will enjoy this. Since I live in an apartment, I can't have a real outdoor smoker, so this recipe gives me a tasty "fix". Instead of the chile, you can use wood shavings; the zaar format wouldn't allow me to list this in the ingredients. Use 1 tablespoon.
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1⁄4 lbs salmon fillets, skin on
- 2 teaspoons extra virgin olive oil
- 1 dried ancho chile, stemmed and torn in pieces
- Combine sugar, salt and pepper.
- Rub salmon on all sodes with the mixture.
- Cover and chill overnight.
- When ready to cook, line a wok and its lid with foil.
- Put the wood shavings or dried chile in the bottom, and put a rack in for the fish to sit on.
- Heat the wok until the shavings just begin to smoke.
- While the wok is heating, pat the salmon dry with paper towels and brush with the oil.
- Set the salmon on the rack, either by itself, or on a plate that you think will stand the high heat.
- Turn the burner down slightly and heat-smoke the salmon until you get the desired doneness, usually a minimum of 10 minutes.
- Serve hot or cold.