This recipe plays with some new cooking techniques like sugar smoking and using the Smoking Gun tool. Luckily it can be prepared the night before! Serves 6.
Sugar Smoked Salmon
6 4–ounce boneless filets of salmon
Olive oil and kosher salt
½ cup brown sugar
¼ cup black tea, preferably Lapsang Souchong
Zest of 1 orange
1 tablespoon anise seed
1 tablespoon dried thyme
1 tablespoon juniper berries
1 tablespoon fennel seed
¼ pound mixed greens or baby arugula
1 shallot minced
Juice of 1 lime
2 tablespoons extra virgin olive oil
Salt and fresh ground pepper to taste
3 navel oranges peeled, sectioned and halved
1 papaya peeled, seeded and diced
½ cup minced red onion
leaves from 3 sprigs fresh tarragon, roughly chopped
1/3 cup fresh squeezed lime juice (about 2–3 limes)
¼ cup olive oil
Salt and pepper to taste
In a mixing bowl, mix all salsa ingredients together, season to taste and set aside.
Brush salmon filets with oil and sprinkle with salt. Line a heavy bottomed roasting pan with foil.
Combine the sugar, tea and spices then spread out evenly over the center area of the foil. Place a cake rack on top, and put the salmon on the rack — the salmon should be an inch or so above the spice mixture. Have a piece of foil large enough to cover the pan at the ready.
Place the pan over high heat for 2 minutes so the sugar will start to caramelize and smoke, then tightly seal the pan with foil. Turn the heat to low and cook for another 5 minutes. Turn off the stove. Using the Smoking Gun™ , place the hose under the foil cover and smoke for several minutes. Seal in the smoke for a more intense smoky flavor if you prefer, then remove the foil. Carefully transfer the salmon to a plate and place in the refrigerator until ready to serve.
Serve on a bed of mixed greens dressed with olive oil, lime juice and chopped shallots, accompanied by the Papaya–Citrus Salsa.