Szechuan-Style Smoked Salmon |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is adapted from a Martin Yan recipe. I'm absolutely in love with it. I have made tea smoked chicken in the past and also loved that. If you enjoy the unique and delicious you must try this. Ingredients:
1/4 cup low sodium soy sauce |
1/4 cup chinese rice wine |
1 tablespoon minced ginger |
2 teaspoons sugar or 2 teaspoons splenda sugar substitute |
1 1/4 lbs fresh salmon fillets, cut crosswise into 1- inch wide pieces |
1/2 cup packed brown sugar |
1/3 cup uncooked long-grain rice |
1/4 cup oolong tea or 1/4 cup black tea leaves |
2 whole star anise |
1 cinnamon stick |
2 teaspoons whole black peppercorns |
1 teaspoon whole white peppercorns |
1/2 teaspoon cornstarch, dissolved in |
2 teaspoons water |
Directions:
1. Combine marinade ingredients (soy, rice wine, ginger, sugar) in a wide bowl.
2. Add salmon and turn to coat in marinade.
3. Cover and refrigerate for 20 minutes and up to 1 hour.
4. Line a stir-fry pan or deep skillet and the inside of pan lid with heavy-duty foil.
5. Combine smoking mixture (brown sugar, rice, tea leaves, anise, cinnamon, peppercorns) and spread evenly in the bottom of pan.
6. Set a round cake rack over smoking mixture (Be sure the smoking element does not touch rack).
7. Remove fish from marinade and place on rack.
8. Pour marinade into a small saucepan and set aside.
9. Place pan, uncovered, over high heat.
10. When mixture begins to smoke, cover pan; reduce heat to medium-low and smoke until salmon turns a rich deep color, about 10 minutes.
11. Turn off heat; let stand for 5 minutes, undisturbed, or longer before removing lid.
12. Bring reserved marinade to a boil; add cornstarch solution and cook, stirring, until sauce thickens.
13. Strain sauce into a bowl, discarding solids.
14. If you plan to serve the fish hot, serve with the sauce on the side.
15. Otherwise, serve at room temperature with no sauce.
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