Tea-Smoked Salmon with Seaweed Yoghurt Sauce
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.
Servings: 4
Calories: 295kcal
Ingredients
FOR THE SEAWEED YOGHURT SAUCE
- 0.5 cup goat yogurt, plain
- 2 tablespoons dry seaweed, soaked 10 minutes in warm water
- Salt and freshly ground peppercorn,
FOR THE TEA-SMOKED SALMON
- 4 steaks salmon fillet, 120 grams/4 ounces each, boneless and skinless
- 2 tea bags black tea
- The peel ½ orange
- 2 tablespoons rice, any white rice
- 4 cardamom pods, lightly crushed
- 3 garlic cloves, unpeeled
- Vegetable oil, to spray the basket
PEA SHOOT SALAD
- 0.25 cup pea shoots
- 0.25 cup carrot, julienne
- 0.25 cup cucumber, julienne
- 0.25 red pepper, julienne
- 1 tablespoon Mirin sauce
- 1 tablespoon rice vinegar
Instructions
Tea-Smoked Salmon:
- 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 steam for 8 minutes, then remove and refrigerate the salmon.
- Place a steamer basket in the wok, lightly oil it, and add the salmon fillets. Cover and steam for 8 minutes, then remove and refrigerate the salmon.
Seaweed Yogurt Sauce:
- Chop the soaked seaweed and mix it into the goat yogurt. Season with salt and pepper, then refrigerate until serving.
Pea Shoot Salad:
- Mix julienned vegetables and pea shoots, then season with Mirin and rice vinegar.
Serve:
- Plate the tea-smoked salmon with the seaweed yogurt sauce on the side and garnish with the pea shoot salad.
Video
Notes
This dish combines smoky, savory, and fresh elements, making it a unique, flavorful treat perfect for an appetizer or light main course.
Cooking tips for making Tea-Smoked Salmon with Seaweed Sauce:
- Control the Smoke: Tea-smoking generates a lot of smoke. Ensure you’re cooking in a well-ventilated area or even outdoors if possible to avoid excessive smoke buildup. Using a lid tightly sealed around the wok helps concentrate the smoke flavor into the salmon.
- Choose Quality Tea: The flavor of the tea is key in smoking. Use a high-quality black tea for a deeper, smokier taste. You can experiment with different teas, but traditional black tea provides the most balanced flavor for the salmon.
- Don’t Overcook the Salmon: Since the salmon is smoked and then steamed, it’s important not to overcook it. The steaming process will cook the fish to just the right level, so keep it in the steamer for about 8 minutes. You want the salmon to stay moist and tender.
- Seaweed Yogurt Sauce: If you want a smoother texture, blend the seaweed and yogurt together. Make sure to season the sauce with enough salt and pepper to balance the richness of the yogurt and the earthiness of the seaweed.
- Pea Shoot Salad: For an extra crunch, feel free to add a touch of toasted sesame seeds or nuts (like almonds) to the salad. This will add a nice contrast to the softness of the salmon.
- Serve Immediately: Once the salmon is smoked and the sauce is prepared, serve the dish immediately while the flavors are fresh and vibrant. The pea shoot salad should be mixed just before serving to maintain the freshness of the vegetables.
By following these tips, you can enhance the flavors and textures of this dish, ensuring a delightful and balanced meal!
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