New Recipes Tea-Smoked Salmon - ★Cooking Recipes★

This Japanese-style dish combines ginger, soy and sake.
Directions for: Tea-Smoked Salmon

Ingredients

Tea-Smoked Salmon

1 lb(s) salmon, fillet, (with skin)

2 tsp salt

1 tsp finely grated ginger, root

tsp granulated sugar

1 Tbsp packed brown sugar

2 tsp soy sauce

1 tsp five-spice powder

Smoking

cup tea leaf

cup white rice

2 Tbsp packed brown sugar

Garnish

2 oz salmon roe

3 Tbsp sake, (Japanese wine)

1 tsp finely grated ginger, root

1 tsp lemon, juice

cup radish sprouts

Directions

Tea-Smoked Salmon

1. Rub salmon fillet with salt, ginger and granulated sugar.

2. Place on plate and cover with plastic wrap, refrigerate at least 12 hours or up to 24 hours.

3. With hands, lightly rub off extra salt and ginger from fillet; discard any accumulated juices from plate.

4. In small bowl, mix together brown sugar, soy sauce and five-spice powder; spread on top of salmon.

5. Place a piece of foil, about size of salmon, on round wire rack that fits inside wok.

6. Poke several holes in foil; place salmon on foil.

Smoking

1. Line wok with foil.

2. Place tea leaves, rice, brown sugar and 1 tablespoon (15 mL) water on foil.

3. Cover and heat over high heat until smoking.

4. Add salmon; cover with lid.

5. Wrap wet dish towel around edge of wok to prevent smoke from escaping.

6. Smoke for about 15 minutes or until fish just begins to flake when tested with fork.

7. Remove and let cool.

8. (Make ahead: Place on rack on plate, uncovered, in refrigerator for up to 1 day. This will make fish easier to slice thinly.)

Garnish

1. Meanwhile, in small bowl, mix salmon roe with sake; let stand for 2 minutes; drain.

2. Stir in ginger and lemon juice.

3. Break into chunks or slice salmon; place over radish sprouts.

4. Top with salmon roe mixture.

See more: Summer, Fish, Dinner, Main