Tea-Smoked Salmon with Seaweed Yoghurt Sauce
This exotic twist on the traditional salmon steak dish exhibits a unique and delicious flavor profile due to the use of luxurious ingredients such as Mirin and cardamom. East meets West with the inclusion of both familiar elements such as peppercorn and garlic with less common black tea and seaweed—this dish will send your taste buds on a delightful global journey!
Servings: 4
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
- Make the tea-smoked salmon: Place a large double piece of aluminum foil into the base of a wok. Tear open the tea bags and pour the leaves onto the foil, along with the orange peel, rice, cardamom and garlic. Cover with a lid, place over low heat and leave to smoke for five minutes. Be advised that tea-smoking generates a lot of smoke. Cook in a well-ventilated area.
- Remove the lid and place a steamer into the wok. Spray the basket with vegetable oil and place the salmon steaks into the steamer. Cover and smoke for eight minutes. Remove from basket and keep refrigerated.
- Make the seaweed yoghurt sauce: Coarsely chop the seaweed and mix into the yogurt. Season with salt and pepper. Keep refrigerated until you serve the salmon.
- Pea shoot salad: Combine all the julienned vegetables with the pea shoots, and season with the Mirin sauce and rice vinegar.
- Serve: Serve the salmon with the sauce on the side and garnish with the pea shoot salad.
