2 tablespoon soy sauce
2 tablespoon granulated sugar
1 teaspoon Szechuan peppercorns -- coarsely crushed
2 salmon fillets -- (about 8 oz, each),
-- skinned if de
1/2 cup loose black tea leaves
10 whole star anise
2 cinnamon sticks -- broken in
4 thin strip orange peel
1/4 cup brown sugar
Instructions:
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.
