Ingredients

Instructions
We learned this easy way to smoke salmon from chef Fergus Moore while researching a story in Ireland. His method:
1. Line a wok with foil, add 2 quarts of soaked wood chips, and cover tightly with foil. Heat the wok over high heat for 10 minutes. Brush salmon with olive oil, add salt and pepper; place on an oil-brushed wire rack. Remove the top layer of foil and place the rack over the wood chips.
2. Cover the wok tightly and leave on heat for 10 minutes; remove and leave covered off the heat for 20 minutes.
3. Quickly sear salmon in a hot skillet.


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Yields: 4 Servings
     Saveur magazine, March 1995

notes: 

Cuisine:

Main Ingredient:   Salmon