Hot Tea-Smoked Salmon
Dine Pic
Serves 4
For the smoking:
   100g rice
   100g brown sugar
   50g black tea leaves
   1 star anise
   2 cardamom pods
For the marinade:
   1 tbsp soy sauce
   1 tbsp honey
   1 tbsp olive oil
   4 x 150g fillets organic salmon, skin off
   Salt
   2 tsp sesame seeds, toasted

   To make your wok into a smoker, line it with a double layer of tin foil. Pour in the rice, sugar, tea leaves, star anise and cardamom pods. Mix thoroughly.
   Place a trivet in the wok so that the salmon is not in direct contact with the rice and tea mixture. (If you have a bamboo steamer, you can place it on top of the trivet, if not, simply lay a sheet of baking parchment on the trivet and cook directly on that.)
   To make the marinade for the salmon, simply mix all the ingredients together and brush it over the fish. Season with salt.
   Put the wok on a low heat and cover with a lid or tin foil to prevent the smoke from escaping. When you start to smell the smoke, place the salmon fillets on the trivet or in the steamer. Cover with the lid or foil and cook for 5-6 minutes.
   Depending on how thick your salmon is, you may need to finish cooking it in the oven, preheated to 170 deg C for 4 to 5 minutes at the most. Don't leave the fish in the smoker for longer than 6 minutes as it may start to turn bitter.
   When the fish is cooked, remove from the pan, brush with the remaining glaze, sprinkle with the sesame seeds and serve.
   This is great with simple steamed rice and a cucumber salad.

Recipe from: Easy Peasy, published by Simon & Schuster.
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