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.