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There are endless recipes that involve salmon.
This one is a bit different since you are going to smoke your salmon with tea leaves.
Of course, it will not have the same texture
as the smoked salmon you poaches in the stove.
But it will have a very delicate smoky flavor.
To make that recipe, you will need
fresh salmon, the skin of half orange, 2 tea bags,
some sea weed, mirin sauce, white vinegar,
rice, garlic, green cardamom, julienned salad made of carrot, bell pepper, pea shoots, cucumber
and a yogurt, vegetable oil, salt and pepper.
Place a double layer of aluminium foil on the bottom of the wok.
Add the tea bags.
So remove the leaves from the tea bag,
just to have the tea on the foil.
You want to use the black tea, any black tea will work.
Add the orange peel, the rice.
Place the cardamom in a mortar and with a pestle, crush that.
Add the crushed cardamom to the mixture
and cut the garlic clove cross wide in half.
Add the garlic to the wok.
Cover with the lid, and take the wok to the stove
Keep the wok on high heat on the biggest burner you have.
Place the wok on the flame.
And allow the mixture to smoke for about 5 minutes.
Keep your kitchen ventilated when you are doing this as you may have some smoke.
Meanwhile, prepare the basket.
Open the steamer basket. I have 2 layers.
Spray each basket with vegetable oil.
I cut my salmon into stripes earlier.
So place the salmon stripes into the baskets. Here they go..
Stack them up and cover with the lid.
Let’s have a look at the smoker.
It’s been smoking for about 3 minutes, so just another couple of minutes
and we will add the basket over.
After 5 minutes, turn down the heat to medium,
remove the lid, and add the fish over.
For safety reason, do not leave the room, stay near by your smoker
and keep your kitchen well ventilated.
Whilst your salmon is smoking, soft your sea weeds in some cold water.
This is going to rehydrate your sea weed and make them soft.
So you can check your fish, but not to open.
You want to keep the smoke in.
Hhmmm.. very fragrant!
Remove the lid; remove the basket from the wok.
So what you see here this is the oil coming out of the fish.
So just pick it up. It is very nice.
And keep the fish refrigerated.
Place the yogurt in a bowl.
I am using an organic plain yogurt will have at least 2% of fat.
Pick out the sea weeds. Remove most of the water and chop it.
Add the sea weed to the yogurt.
Season with salt and pepper.
Mix well. Then serve the sauce into a saucer,
Add the white vinegar to the vegetables and mirin sauce, a Japanese sauce; it is sweet.
Mix well. Serve the salmon.
Little bit of salad.
Some sauce into a little saucer here.
Add tiny bits of poppy seeds over the salmon, just to finish your garnish.
Tea smoked salmon. Bon appétit!