Wok Smoked Salmon Recipes

SMOKED SALMON IN A WOK

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.

TEA SMOKED SALMON WITH WASABI LATKES

Steps:

• Cut the salmon in 4 equal pieces and place in a small hotel pan or baking dish. In a bowl, mix together mirin, water, sugar and salt, stir until dissolved. Add ginger and peppercorns to liquid. Pour brine on salmon and marinate for 1 hour. Pull salmon out of brine and place in a bamboo steamer.
• In a wok lined with foil add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top. Seal the seam between the bamboo steamer and wok with wet cloths. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Salmon will be about medium rare and should be served warm.
• For the "latkes": In a bowl, mix warm potatoes and butter. Mix in scallions, horseradish and wasabi. Season with salt and pepper. Shape potato mixture into 2 1/2 inch diameter cakes. Dredge the cakes in flour followed by egg and finally panko. Deep fry cakes at 350 degrees until golden brown.
• Plating: Put a small mound of apple salad in the center of the plate, a potato cake on top and the salmon on top of the cake. Drizzle emulsion around the plate and garnish with chives.