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Szechuan-Style Smoked Salmon

Szechuan-Style Smoked Salmon created by Gatorbek

This is adapted from a Martin Yan recipe. I'm absolutely in love with it. I have made tea smoked chicken in the past and also loved that. If you enjoy the unique and delicious you must try this.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Combine marinade ingredients (soy, rice wine, ginger, sugar) in a wide bowl.
  • Add salmon and turn to coat in marinade.
  • Cover and refrigerate for 20 minutes and up to 1 hour.
  • Line a stir-fry pan or deep skillet and the inside of pan lid with heavy-duty foil.
  • Combine smoking mixture (brown sugar, rice, tea leaves, anise, cinnamon, peppercorns) and spread evenly in the bottom of pan.
  • Set a round cake rack over smoking mixture (Be sure the smoking element does not touch rack).
  • Remove fish from marinade and place on rack.
  • Pour marinade into a small saucepan and set aside.
  • Place pan, uncovered, over high heat.
  • When mixture begins to smoke, cover pan; reduce heat to medium-low and smoke until salmon turns a rich deep color, about 10 minutes.
  • Turn off heat; let stand for 5 minutes, undisturbed, or longer before removing lid.
  • Bring reserved marinade to a boil; add cornstarch solution and cook, stirring, until sauce thickens.
  • Strain sauce into a bowl, discarding solids.
  • If you plan to serve the fish hot, serve with the sauce on the side.
  • Otherwise, serve at room temperature with no sauce.
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RECIPE MADE WITH LOVE BY

@Annacia
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@Annacia
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"This is adapted from a Martin Yan recipe. I'm absolutely in love with it. I have made tea smoked chicken in the past and also loved that. If you enjoy the unique and delicious you must try this."
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  1. Gatorbek
    Szechuan-Style Smoked Salmon Created by Gatorbek
    Reply
  2. Gatorbek
    Szechuan-Style Smoked Salmon Created by Gatorbek
    Reply
  3. Gatorbek
    This was very yummy, and much easier to prepare than I thought. Using the foil made clean-up a breeze, and I used a steamer basket instead of a cake rack since I did this in my dutch oven. Couple of minor subs: regular soy sauce, real sugar, and fresh ginger in the marinade. For the smoking spices, I only had anise seed, so I used 1 tsp, as well as ground cinnamon, again 1 tsp. The only thing I will do differently next time (and there will be a next time!) is to allow the spices to begin to smoke BEFORE adding the salmon. By having it in the pot already, it came out a little too done for our tastes, because we like our salmon medium, with some pink in the middle, but this is personal preference. Served this with Recipe #287499 and jasmine rice, with the reduced marinade drizzled over it - paired very well. Thanks!
    Reply
  4. Annacia
    This is adapted from a Martin Yan recipe. I'm absolutely in love with it. I have made tea smoked chicken in the past and also loved that. If you enjoy the unique and delicious you must try this.
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