Tea Smoked Salmon (MK II)

[Thunderbird30]

Salmon steaks or fillets
Serves 6–8
4 ripe red tomatoes, peeled, seeded & diced
1 cup olive oil
juice of 1–2 lemons
8–10 basil leaves, sliced
rock salt
30 gm Lapsang Souchong tea leaves
30 gm normal tea leaves
120 gm short grain rice
100 gm brown sugar
2 rosemary stalks
6–8 x 180 gm salmon steaks,
boned & skinned
Mix together and set aside.

Preheat kettle BBQ and then scatter coals evenly over
grid. Mix teas, rice, sugar and rosemary
together and put in a large foil pan on top of coals.
Heat until this begins to smoulder.

Oil rack well and place salmon on top. Cover and close
vents to 1/4. Cook until salmon is opaque in centre
(check with a small knife) then put on a platter or
plates and top with a generous amount of sauce.

[BraaiMeesterWannabe]

Sounds lovely