Todd Eyre/New Zealand Home and Garden
Tea smoked salmon.
It’s surprisingly quick and easy to smoke food indoors using a wok and tea leaves, resulting in a more subtle flavor than wood.
* Recipe: Baked Stuffed Cauliflower with Red Chimichurri Sauce
* Recipe: Hearty Kale, White Bean and Ham Soup
* Recipe: Cauliflower, Kūmara & Chickpea Curry
TEA SMOKED SALMON
For 4 people
Preparation: 15 minutes, plus 1 hour marinating Cooking: 15 minutes
4 thick portions of fresh salmon, skin and bones removed
2 bags of green tea
250g noodles of your choice (I used Japanese somen noodles)
4 to 6 baby bok choy, quartered lengthwise
3 spring onions, thinly sliced lengthwise
Chili flakes, for serving
3 garlic cloves, crushed
4cm finely grated fresh ginger
2 teaspoons five-spice powder
2 tablespoons sesame oil
6 tablespoons dark soy sauce
3 tablespoons sweet brown sugar
Finely grated zest and juice of 1 orange
3 tablespoons long grain rice
3 tablespoons loose leaf tea (I used Oolong)
2 tablespoons of white sugar
Marinade: Mix all the ingredients in a bowl. Reserve ¼ cup to season the noodles.
Place the salmon in a shallow ceramic dish, pour the marinade over it, cover and refrigerate for 1 hour, turning once or twice.
Smoking tea: Prepare a wok or deep sauté pan for smoking. Fold a large piece of aluminum foil in half, then in half again to have four layers, then place it in the bottom of the wok. Mix the smoking ingredients and spread them on the foil. Place a grid on top, so it doesn’t touch the tea, to leave space for the smoke to circulate.
Remove the salmon from the marinade and place it on the grill so that the pieces are not touching. Place the wok over high heat for 2-3 minutes until you see puffs of smoke. Once the tea is smoking, cover the wok with foil and the lid. Reduce the heat to medium and let smoke for 10 minutes. Remove the lid and foil and caramelize the top of the salmon under a hot broiler for about 2 minutes.
Meanwhile, heat a pot of water with the green tea bags, remove the tea bags and add the noodles to cook for 2-3 minutes or as per packet instructions, then drain well. Steam the bok choy for 2-4 minutes.
Serve the salmon on a bed of noodles and bok choy, dressed in the reserved marinade and garnished with spring onions and chili.