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WildCheff Tea Smoked Salmon
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Posted In: Freshwater Fish
Page Views: 201 views
Preparation Time: 0 minutes
Cooking Time: 0 minutes
Course: main dish
PrintIngredients
2-3 lb center cut salmon, pin bones removed, skin off, or 4 - 6 ounce filets 2/3 C of light brown sugar 4 tsp of kosher salt + more to taste, if needed 1/2 C of Chinese Lapsang Souchong tea 1/3 C of jasmine rice WildCheff Blood Orange Olive Oil 1 lemon or orange, cut in wedges, for garnish
Directions
In a bowl, combine 1/3 cup of brown sugar, 4 teaspoos of kosher salt, and 2 1/2 tablespoons of the tea. Rub this mixture onto the salmon and place the fish on a rack in the refrigerator, leaving it in overnight, or at least for 8 hours. You can always take a sheet pan and place a rack that you would cool baked items on to stage the pieces of salmon. Remove the salmon from the refrigerator, and rinse off the sugar mixture; pat dry with paper towels. Place on a rack that will fit into a wok or in a smoker. (if you don't have a rack, you can easily create one with an aluminum pie pan by cutting it to fit the size of the wok and then puncturing it with the end of a steak knife or wine opener to make holes for the smoke to come through.) In a wok lined with foil or in a smoker, mix together the reamaining brown sugar and tea with the rice. Set the wok over high and heat and continue to heat until the mixture starts to smoke and smolder. Place the salmon onto the rack above the smoking tea mixture. Reduce heat to low and cover. For added insulation, you can place a damp kitchen towel over the top of the wok cover, making sure that lid is secure. After 20 minutes, check for doneness. Smoke more, if necessary. The salmon may release proteins during cooking, which will form into a white substance on the flesh. Scrape it off with a knife or feel free to eat it. Serve the salmon with lemon or orange wedges, or on top of a simple salad dressed with fresh-squeezed lemon or orange juice that is whisked with WildCheff Blood Orange Olive Oil, pepper and salt.