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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.

Length: 6:40
Produced By: Sarah Breckenridge

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.



Videography by Gary Junken and Michael Dobsevage; edited by Cari Delahanty

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