Laura's Tea Smoked Salmon, with fennel and orange salad
Sarah Kirby
2 x Salmon Fillet - skin on
1/2 cup loose leaf tea (I use T2 wild berry infuced black)
1/2 cup uncooked rice (any variety - I use long grain)
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1 whole fennel bulb
1 orange
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Salt and Pepper
Extra Virgin Olive Oil
Directions:
Combine rice and tea and spread out on the base of a frying pan (mix more rice and tea if there are areas uncovered). Place the salmon fillets on top of the mix skin side down. Medium heat with the lid on. Do not lift the lid. The fillets should be ready in ten minutes at medium. Leave for longer if you like it cooked all the way through. Once this is ready you will be able to easily peal of the salmon skin, and leave any sticky rice behind! (This can also be done on the BBq if you have a lid, or bowl that you can cover smoke).
While the fish is cooking, firstly peel oranges and slice across the segments. Place in a bowl with a table spoon of oil, mix this around so some of the orange juice combines with the oil to form the dressing (this can be done much earlier for more flavour to come out). Remove the long woody ends of the fennel and the base, and any untender outter leaves. Cut down the middle and slice thinly (like an onion). Mingle this through the orange mix and season.
Serves 2 people.
Enjoy!