This dish offers an exotic twist on a traditional salmon recipe, where tea and seaweed lend distinct flavors. The rich smokiness of tea is complemented by the creamy seaweed yogurt sauce, creating a balanced, flavorful experience.
Line the bottom of a wok with aluminum foil and add tea leaves, orange peel, rice, cardamom, and garlic. Cover the wok and place it over low heat for 5 minutes to create smoke.Place a steamer basket in the wok, lightly oil it, and add the salmon fillets. Cover and for 8 minutes, then remove and refrigerate the salmon.
Place a steamer basket in the wok, lightly oil it, and add the salmon fillets. and steam for 8 minutes, then remove and refrigerate the salmon.
Chop the soaked seaweed and mix it into the goat yogurt. with salt and pepper, then refrigerate until serving.
Mix julienned vegetables and pea shoots, then season with Mirin and rice vinegar.
Plate the tea-smoked salmon with the seaweed yogurt sauce on the side and with the pea shoot salad.
This recipe connects to Knife Skills & Basic Cuts — learn the technique step by step in the video lessons.
Salmon is forgiving but still easy to overcook — aim for just-opaque in the center and a little translucent at the very core. If you'd like to go deeper, Knife Skills & Basic Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
