SMOKED SALMON IN A WOK

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Smoked Salmon in a Wok image

This is one of Martin Yan's recipes that I found to be an elegant smoked salmon. The salmon is easy to prepare and to smoke. A good heavy duty WOK with a lid is necessary. Chinese Oolong tea is a very good black tea that can be used if available in your area.

Provided by William Uncle Bill

Categories     Chinese

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 11

1/2 cup soy sauce
1/4 cup chinese rice wine or 1/4 cup dry sherry
1 tablespoon minced fresh gingerroot
2 teaspoons granulated sugar
1 lb fresh sockeye salmon fillet
1/2 cup brown sugar, packed
1/3 cup uncooked long grain rice
1/4 cup chinese black tea, Oolong Tea
2 whole star anise
1 teaspoon cornstarch
4 teaspoons cold water

Steps:

  • In a mixing bowl, whisk together soy sauce, Chinese rice wine, minced ginger and 2 teaspoons of sugar to make a marindade.
  • If using frozen salmon, thaw before using.
  • Cut salmon crosswise into 1 inch wide strips and add to marinade; turn to coat and marinate for 10 minutes.
  • Line a heavy duty WOK with one large piece of aluminum foil letting the foil hang over the edge of the WOK.
  • In a separate bowl, combine brown sugar, long grain rice, Oolong tea and star anise for the smoking mixture.
  • Spread mixture evenly in bottom of foil lined WOK.
  • Set a round wired rack over the mixture; should be about 1 inch above the mixture. If necessary, scrunch some aluminum foil into 4 balls and place on top of the mixture to elevate the wire rack.
  • Place the WOK, uncovered, over high-heat for about 5 - 8 minutes or until the mixture begins to smoke.
  • Place the marinated salmon strips on the wire rack, skin side down.
  • Place cover on WOK, reduce heat to medium-low and continue to smoke until salmon strips turn a rich deep color, about 10 - 12 minutes. Do not remove lid during the first 10 minutes of smoking time.
  • Check for doneness with a fork; salmon should flake easily.
  • Turn the heat off, remove WOK to a cool element and let stand for 5 minutes before removing lid.
  • In a small bowl, stir together cornstarch and cold water until smooth.
  • Meanwhile, pour the remaining salmon marinade into a small saucepan, and heat on medium-high heat and bring to boil.
  • Slowly add cornstarch mixture to the marinade, stirring continuously until sauce thickens slightly, about 2 minutes.
  • Serve salmon with a sprinkle of sauce, cooked rice and hot vegetables.

Nutrition Facts : Calories 689.8, Fat 8.1, SaturatedFat 1.3, Cholesterol 118.2, Sodium 4198.5, Carbohydrate 89.7, Fiber 1.1, Sugar 58.4, Protein 55.3

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