Toll Free: 800-536-1864
SERVES 6-8
1 (3-4 pound) side of salmon, skin on and pin bones removed
1 cup brown sugar
2/3 cup kosher salt
2 tablespoons cajun seasoning, optional
1 cup uncooked white rice
1 cup granulated sugar
1 cup loose leaf tea leaves
1 tablespoon canola oil
Lay salmon skin side down in a large casserole dish or any large non-reactive dish with sides. In a small bowl stir together brown sugar, salt, and cajun seasoning. Evenly spread over salmon. Cover dish and refrigerate 24 hours.
Preheat a grill to medium-high heat, about 400 degrees Fahrenheit. Make a small foil ‘boat’ or bowl shape with aluminum foil. Combine and place rice, sugar and tea leaves into foil boat. Place foil boat on the bottom rack of the grill and let heat until smoking, about 15 minutes.
Meanwhile, rinse salmon with cold water and pat dry with paper towels. Rub salmon with canola oil and place on grill, once the tea mixture is smoking.
Cook for 20-25 minutes, with lid closed, or until tea mixture is no longer smoking and salmon is cooked to desired temperature. Remove salmon from grill and let sit 5 minutes before serving.
