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
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1Rub salmon fillet with salt, ginger and granulated sugar.
2Place on plate and cover with plastic wrap, refrigerate at least 12 hours or up to 24 hours.
3With hands, lightly rub off extra salt and ginger from fillet; discard any accumulated juices from plate.
4In small bowl, mix together brown sugar, soy sauce and five-spice powder; spread on top of salmon.
5Place a piece of foil, about size of salmon, on round wire rack that fits inside wok.
6Poke several holes in foil; place salmon on foil.
7Smoking:Line wok with foil.
8Place tea leaves, rice, brown sugar and 1 tablespoon (15 mL) water on foil.
9Cover and heat over high heat until smoking.
10Add salmon; cover with lid.
11Wrap wet dish towel around edge of wok to prevent smoke from escaping.
12Smoke for about15 minutes or until fish just begins to flake when tested with fork.
13Remove and let cool.
14(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.