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How-To

Tea-Smoked Salmon with Citrus-Cucumber Relish

Robert Danhi, author of Southeast Asian Flavors, demonstrates his technique for infusing salmon with exotic flavors using a foil packet filled with loose tea leaves, fragrant spices, and orange zest strips.

Sarah Breckenridge
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Robert Danhi, author of Southeast Asian Flavors, demonstrates his technique for infusing salmon with exotic flavors using a foil packet filled with loose tea leaves, fragrant spices, and orange zest strips.

Smoking salmon over a packet of aromatics is a fantastic way to amp up the flavor. Robert Danhi demonstrates his technique for tea-smoking salmon and finishes off the dish with a citrus-cucumber relish.
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Learn how to make the tea-smoking packets by watching Robert’s demonstration and see how he adds deep, smoky flavor to his Thai-inspired Coconut Noodle Soup with Tea-Smoked Shrimp.
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Three Keys to Smoking Success
   

Keep it Dry: Make sure the food you’re smoking is as dry as possible by patting it well with a paper towel. Dry food will absorb the smoke better and will pick up a more even color and flavor.  

Gentle Flavor: Arrange the food on the grill so that it’s not directly above the smoking packet. This way, it gets a gentle infusion of smoky flavor rather than an overwhelming hit of smoke.

Color Talks: Color is a clear indication of flavor. If the food takes on a dark, amber hue before it’s cooked to your liking, remove the smoking packet from the heat and continue to grill until the food is done.

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