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Tea Smoked Salmon With Wasabi Latkes

1

pound

salmon fillet, center cut, skin off

1/2

cup

mirin

1/2

cup

water

1

tablespoon

sugar

1

tablespoon

salt

1/4

cup

ginger julienne

1

teaspoon

toasted Szechwan peppercorns

SMOKING, MIX

1

cup

long grain rice

1

cup

sugar

1

cup

oolong tea or black lychee tea

1

piece aluminum foil

2

wet cloths

1

Cut the salmon in 4 equal pieces and place in a small hotel pan or baking dish.

2

In a bowl, mix together mirin, water, sugar and salt, stir until dissolved. Add

3

ginger and peppercorns to liquid. Pour brine on salmon and marinate for 1 hour.

4

Pull salmon out of brine and place in a bamboo steamer. In a wok lined with foil

5

add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture

6

starts to smolder, place bamboo steamer on top. Seal the seam between the bamboo

7

steamer and wok with wet cloths. Turn wok down to low and smoke for 15 minutes.

8

Turn wok off and let smoke another 15 minutes. Salmon will be about medium rare

9

and should be served warm.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (34.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1578.08

Calories From Fat (12%)

181.94

% Daily Value

Total Fat 20.22g

31%

Saturated Fat 4.38g

22%

Cholesterol 104.33mg

35%

Sodium 16058.82mg

669%

Potassium 955.61mg

27%

Total Carbohydrates 261.33g

87%

Fiber 1.11g

4%

Sugar 212.66g

 

Protein 87.61g

175%