- 1 pound salmon fillets (with skin)
- 1 teaspoon salt
- ginger root (teaspoon finely grated)
- 1 teaspoon granulated sugar
- 1 tablespoon brown sugar (packed)
- 2 teaspoons soy sauce
- 1 teaspoon Chinese five-spice powder
- 1 cup teas (leaf)
- 1 cup white rice
- 2 tablespoons brown sugar (packed)
- 2 ounces salmon roe
- 3 tablespoons sake (Japanese wine)
- 1 teaspoon ginger root (finely grated)
- 1 teaspoon lemon juice
- 1 cup radish sprouts
- Rub salmon fillet with salt, ginger and granulated sugar.
- Place on plate and cover with plastic wrap, refrigerate at least 12 hours or up to 24 hours.
- With hands, lightly rub off extra salt and ginger from fillet; discard any accumulated juices from plate.
- In small bowl, mix together brown sugar, soy sauce and five-spice powder; spread on top of salmon.
- Place a piece of foil, about size of salmon, on round wire rack that fits inside wok.
- Poke several holes in foil; place salmon on foil.
- Smoking:Line wok with foil.
- Place tea leaves, rice, brown sugar and 1 tablespoon (15 mL) water on foil.
- Cover and heat over high heat until smoking.
- Add salmon; cover with lid.
- Wrap wet dish towel around edge of wok to prevent smoke from escaping.
- Smoke for about15 minutes or until fish just begins to flake when tested with fork.
- Remove and let cool.
- (Make ahead: Place on rack on plate, uncovered, in refrigerator for up to 1 day. This will make fish easier to slice thinly.)
PER SERVING *
|Calories490Calories from Fat160|
|% DAILY VALUE*|
|Calories from Fat160|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.