Wok-Smoked Salmon
Smokey Salmon Steak
Servings 4 People
Calories 0.362kcal
Cost €15
Equipment
- Wok
- Aluminium Foil
- Small Wire Rack
Ingredients
- 450 g Salmon fillet
- 2 tablespoons Demerara Sugar
- 2 tablespoons Crystal sea salt
- 225 g Uncooked Rice
- 110 g Tea leaves
Instructions
- Lay the salmon in a shallow dish and rub the fish all over with the 2 tablespoons of salt and 2 tablespoons of the sugar. Leave it to rest at room temperature for about half an hour.
- Using long sheets of aluminium foil, line your wok making sure there is lots of foil overhanging the pan as you need to seal it completely to keep in the smoke. I used 3 long sheets.
- Once your fish has rested, using paper towel, rub off all the salt and sugar and pat your fish gently so it is dry.
- Put your rice, tea leaves and the remaining tablespoon of sugar in the foil covered pan and turn the hob to a high heat.
- When the rice and tea leaves start to smoke, put a small wire rack in the pan. Ideally you want the rack to be about 1.5” – 2” above the rice. Sit your fish on the rack. Cover with a tight fitting lid and then using the overhanging pieces of foil, tightly wrap them over the lid to seal in the smoke.
- Leave the heat on high for about 3-4 minutes and then turn it down to medium and continue to smoke it for around 12-15 minutes.
- When cooked, leave to cool.
Notes
This method can also be used for chicken breasts, minus the sugar. And if you can get hold of wood-chips then they can replace the rice.
If you are lucky enough to have a metal biscuit tin with a tight fitting lid you can use this straight over the hob. Line the inside with the foil and place your rice or wood-chips in the bottom, and again using a rack lay your fish or chicken on top of the rack once it is smoking and add the lid. Cook for about 15 minutes on low heat. Leave to rest for at least 12-15 minutes before serving.