Smoked Salmon In A Wok Recipes

Steps:

• Line the inside of a stove-top smoker (or large wok) with aluminum foil so that it comes at least 2 inches up the sides of the pan. Mix together 1/2 cup salt, the sugar, rice and tea leaves and pour into the base of the smoker or wok. Grease a small (10- to 11-inch) round baking rack and set on top of the spice mixture.
• Season the fish on all sides with salt and pepper and place, skin side down, on the rack. Turn the heat to high (and turn on the exhaust fan above your stove), and when it starts to smoke, cover the pan tightly with a lid, reduce the heat to medium and smoke until cooked through, 10 to 16 minutes depending on the thickness of the fish. Drizzle the fish with extra-virgin olive oil. Serve with the corn and fennel ragu.

Steps:

• Combine sugar, salt and pepper.
• Rub salmon on all sodes with the mixture.
• Cover and chill overnight.
• When ready to cook, line a wok and its lid with foil.
• Put the wood shavings or dried chile in the bottom, and put a rack in for the fish to sit on.
• Heat the wok until the shavings just begin to smoke.
• While the wok is heating, pat the salmon dry with paper towels and brush with the oil.
• Set the salmon on the rack, either by itself, or on a plate that you think will stand the high heat.
• Turn the burner down slightly and heat-smoke the salmon until you get the desired doneness, usually a minimum of 10 minutes.
• Serve hot or cold.