Recipe of the week: Lapsang souchong–cured salmon

“Go ahead, cure your own salmon,” said TastingTable.com. In just a few hours, using smoky Lapsang souchong tea and your refrigerator, you can make a version of “smoked” salmon that’s mind-blowingly good. It can be served straight from the fridge, or after being poached in the oven with olive oil and flaky salt.

3 tbsp Lapsang souchong tea

¼ cup kosher salt

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3 tbsp granulated sugar

1¼-lb piece of skin-on salmon, pin bones removed

2 to 3 cups extra-virgin olive oil (if poaching)

flaky salt

To a spice grinder or coffee mill, add the Lapsang souchong tea and pulverize until very fine. Transfer ground tea to a bowl and stir in kosher salt and sugar. Pour half of the tea cure into an 8-inch container. Set salmon on top, skin side down. Pour remaining tea cure over the salmon, patting lightly to evenly coat the surface. Cover and refrigerate 8 to 12 hours. Remove salmon from the refrigerator and rinse under cold water to remove excess cure (don’t rub the salmon to remove cure). Blot dry with paper towels and set on a cutting board.

If poaching: Preheat oven to 250. Place salmon in a casserole dish and pour enough olive oil over the salmon to barely submerge it. Place in oven and poach until fish is pale pink with barely white edges and the oil smells fragrant, 18 to 20 minutes. Transfer to a paper-towel-lined plate and use 2 forks to flake the salmon. Place flaked salmon on a plate, drizzle with more olive oil, and serve with a pinch of flaky salt. Serves 8.