Recipe - Honey Pepper Cured Salmon With Charred Vegetable Relish

BRINE
1 ga Cold water 2 cups honey
4 ounce Dark brown sugar
15 Black peppercorns; cracked
6 4ounce salmon filets;
boneless, skin on
Wilted greens; recipe
follows charred
Vegetable relish; recipe
follows

Combine all ingredients except salmon. Be sure all ingredients are mixed
well. Refrigerate brine for 1 hour.

Add salmon to brine for 40 minutes and refrigerate. Remove fish and allow
to air dry for 40 minutes. Prepare stove top smoker, using alder, cherry or
hickory chips. Place fish in smoker and cover tightly. Fish should be
golden brown in color and firm to the touch when cooked, approximately 10
to 12 minutes.

To assemble dish, place wilted greens in center of the plate with salmon
across the top. Finish with charred vegetable relish.

Yield: 6 servings

NOTES : Recipe courtesy of Robert Wong

Recipe by: Cooking Live Show #CL9037

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998