Tea-Smoked Salmon

Smoking Fish is a great way of increasing a flavour into Meat and Fish. You don’t need a fancy smoker either – all you need is a Wok and a Trivet, then it’ll be a very easy and quick process to get a great tasting Salmon Fillet.

The Fish is given a Soy and Honey glaze, which when infused with the Tea gives a beautiful flavour and aromas.

To Serve 4
100g Rice
100g Brown Sugar
50g Black Tea Lives
1 Star Anise
2 Cardamon Pods
1tbsp Soy Sauce
1tbsp Honey
1tbsp Olive Oil
4 150g Fillets Salmon, skinless
2tsp Sesame Seeds, toasted

1. Layer the Wok with a double layer of Tin Foil to turn it into a smoker. Pour in the Rice, Sugar, Tea Leaves, Star Anise and Cardamon Pods. Mix thoroughly, then place the Trivet on top, so that the Salmon won’t be in contact with the Rice and Tea mixture.
2. To marinade the Salmon, mix the Soy Sauce, Honey and Olive Oil together, then brush over the Salmon. Season with salt.
3. Put the Wok on a low heat, and cover with a lid or foil to prevent the Smoke from escaping. When you can smell the smoke, place the Salmon Fillets on the Trivet or Steamer. Cover with the Lid (or foil), and cook for five or six minutes. You may need to finish the Salmon in the Oven (preheated to 170C) for four or five minutes if the fish is thicker.
4. When the Fish is cooked, remove from the pan. Sprinkle with the Sesame Seeds, and serve.

This is great served with Steamed Rice and a Cucumber Salad

Photo Courtesy of: misscrabette