How to Tea-Smoke Salmon
Smoking fish and meat is an age-old technique that is used across many cultures. However, tea-smoked salmon seems to originate from an old, traditional, Chinese recipe: instead of using sawdust, like you might do in other smoking recipes, tea-smoked salmon requires the use of tea leaves for the smoking procedure. This gives the salmon a unique taste that, presumably, can be adapted depending on the type of tea being used. In this method, the use of green tea is recommended for its extra health and anti-oxidant benefits. Does this Spark an idea?
Things You'll Need
- 600g fresh salmon (or however much you need, depending on how many people you are cooking for)
- 3 handfuls of rice
- 3 handfuls of sugar
- 3 tablespoons of green tea (or any other type of tea you might prefer)
- Salt (amount is dependent on your preference)
- Tin Foil
- Deep pan/wok
- Rack (if you have one)
Instructions
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How To Tea-Smoke Salmon
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1
Line the pan or wok with the tin foil. Mix the rice, tea and sugar in a bowl and create a layer of the mix over the layer of foil. Place another layer of tin foil over the top of the mixture so that it is covered.
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2
Cover the salmon with salt. Place the rack over the mix and place the salted salmon on the rack (if you do not have a rack, place the salmon directly on to the tin foil) ---- the rack creates a greater surface area for the smoke to have contact with the salmon.
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3
Cover the pan and place it over a medium heat, and you will begin to see smoke rising through the pan. Cook the fish for around 20 minutes, and taste the fish to judge whether it is cooked to your tastes and will depend on the size of the fish.
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Tips & Warnings
The result of smoking the fish is that there might be a strong burnt smell. It might be best to open a window before cooking to limit the smell. The burning smell is from the rice, which will become cooked quickly.
References
- Photo Credit Jupiterimages/Comstock/Getty Images
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Comments
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