Tea Smoked Salmon with Cinnamon & Five Spice with Asparagus
- Dec 23, 2022
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Tea-smoked salmon, seasoned with Five Spice, sounds complicated, but couldn’t be simpler. It’s a play off the traditional Chinese Tea Smoked duck, but lighter and less time consuming. Delicately flavored, the whisper of smoke from tea leaves, rather than wood, infuses the salmon with a subtle hint of earthiness. And using a wok and tea leaves, it’s surprisingly fast, easy and quite manageable indoors The smoking process, literally takes 8 minutes on the stove, then in the same wok, the asparagus is quickly seared. The salmon is served over a hearty bed of wok-seared asparagus and you have a very healthy, low carb dinner in no time. Once the salmon has marinated the whole recipe can be completed in 20-25 minutes flat.
SERVES 4 | PREP 15 MINS | COOK 8-10 MINS
- The smoky, spiced flavours coming through in the salmon are so beautifully subtle - just a hint of gentle smoke, with the earthiness of the spices, gives this dish a unique and enjoyable flavour.
- Place salmon in a large bowl; pour over combined soy sauce, maple syrup and sesame oil. Massage marinade into salmon; cover with plastic wrap and refrigerate for at least one hour for flavours to develop.
- Heat a cast-iron grill plate on induction Level 7; drain the salmon; brush grill with oil and add salmon, serving-side down, and cook just until the salmon is charred, only on one side. Transfer to a plate.
- Meanwhile, line a flat-bottom wok with 4 layers of foil, allowing the edges to overhang. Combine cinnamon sticks, tea, star anise, cloves, rice and sugar; pile mixture into a mound in the centre of the wok; cover with lid or foil and heat the mixture on medium high until it just starts to smoke, approximately 6 minutes.
- Reduce heat to medium and place a bamboo steam basket or wire rack into wok; arrange salmon into basket and cover with a lid or foil; cook for 8-10 minutes or until the salmon is cooked to your liking.
- Heat a cast-iron grill on Level 9. While salmon is cooking, brush grill with oil; add asparagus and lemon and cook for 2 minutes or until asparagus is just cooked and charred, and the lemon is charred.
Salmon can be marinated overnight in the fridge if time allows. Try any fish fillets in season, like barramundi or snapper, if desired. Try baby bok choy or broccolini as a substitute for the asparagus.