Ingredients with Measurements:
- 1 lb salmon fillet
- 1/4 cup loose Earl Grey tea leaves
- 1/4 cup brown sugar
- 1/4 cup uncooked rice
- 1 tbsp black peppercorns
- 1 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
Special equipment needed:
- Large wok or deep skillet with lid
- Aluminum foil
- Cooking rack
- Cooking spray
- Kitchen thermometer
Step-by-step instructions:
1. Preheat your wok or deep skillet over medium-high heat.
2. In a small bowl, mix together the tea leaves, brown sugar, rice, black peppercorns, kosher salt, garlic powder, onion powder, and paprika.
3. Line the bottom of the wok or skillet with a layer of aluminum foil.
4. Place the cooking rack on top of the foil and spray it with cooking spray.
5. Spread the tea mixture evenly on top of the cooking rack.
6. Place the salmon fillet on top of the tea mixture, skin-side down.
7. Cover the wok or skillet with a tight-fitting lid.
8. Smoke the salmon for 10-15 minutes, or until the internal temperature reaches 145°F.
9. Remove the salmon from the wok or skillet and let it rest for 5 minutes.
10. Carefully remove the skin from the salmon and discard it.
11. Serve the salmon warm or chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Internal temperature of salmon should reach 145°F.
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Protein: 30g
- Carbohydrates: 10g
- Fiber: 0g
- Sugar: 8g
- Sodium: 1000mg
Substitutions for ingredients:
- You can use any type of loose tea leaves for smoking the salmon.
- You can substitute white sugar for brown sugar.
- You can use any type of uncooked rice for smoking the salmon.
Variations:
- You can add different spices to the tea mixture, such as cumin or coriander.
- You can use different types of fish, such as trout or halibut.
Tips and tricks:
- Make sure the wok or skillet is well-ventilated to prevent smoke from filling your kitchen.
- Use a kitchen thermometer to ensure the salmon is cooked to the proper temperature.
- Let the salmon rest for a few minutes before serving to allow the flavors to develop.
Storage instructions:
- Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the salmon, place it in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the salmon on a bed of mixed greens with lemon wedges.
Garnishes:
- Garnish the salmon with fresh herbs, such as dill or parsley.
Pairings:
- Serve the salmon with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the salmon is not fully cooked after smoking, finish cooking it in the oven.
Food safety advice:
- Make sure the salmon is fully cooked to prevent foodborne illness.
Food history:
- Tea-smoking is a traditional Chinese cooking technique that dates back to the Qing Dynasty.
Flavor profiles:
- The Earl Grey tea adds a subtle smoky and floral flavor to the salmon.
Serving suggestions:
- Serve the salmon as an appetizer or main course.
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Taste: Smoky, Earl Grey, Tea, Salmon, Savory, Aromatic, Tea-Infused