Smoked Salmon In A Wok Recipes

SMOKED SALMON IN A WOK

Smoked Salmon in a Wok image

This is one of Martin Yan's recipes that I found to be an elegant smoked salmon. The salmon is easy to prepare and to smoke. A good heavy duty WOK with a lid is necessary. Chinese Oolong tea is a very good black tea that can be used if available in your area.

Provided by William Uncle Bill

Categories Chinese

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup soy sauce
1/4 cup chinese rice wine or 1/4 cup dry sherry
1 tablespoon minced fresh gingerroot
2 teaspoons granulated sugar
1 lb fresh sockeye salmon fillet
1/2 cup brown sugar, packed
1/3 cup uncooked long grain rice
1/4 cup chinese black tea, Oolong Tea
2 whole star anise
1 teaspoon cornstarch
4 teaspoons cold water

Steps:

In a mixing bowl, whisk together soy sauce, Chinese rice wine, minced ginger and 2 teaspoons of sugar to make a marindade.
If using frozen salmon, thaw before using.
Cut salmon crosswise into 1 inch wide strips and add to marinade; turn to coat and marinate for 10 minutes.
Line a heavy duty WOK with one large piece of aluminum foil letting the foil hang over the edge of the WOK.
In a separate bowl, combine brown sugar, long grain rice, Oolong tea and star anise for the smoking mixture.
Spread mixture evenly in bottom of foil lined WOK.
Set a round wired rack over the mixture; should be about 1 inch above the mixture. If necessary, scrunch some aluminum foil into 4 balls and place on top of the mixture to elevate the wire rack.
Place the WOK, uncovered, over high-heat for about 5 - 8 minutes or until the mixture begins to smoke.
Place the marinated salmon strips on the wire rack, skin side down.
Place cover on WOK, reduce heat to medium-low and continue to smoke until salmon strips turn a rich deep color, about 10 - 12 minutes. Do not remove lid during the first 10 minutes of smoking time.
Check for doneness with a fork; salmon should flake easily.
Turn the heat off, remove WOK to a cool element and let stand for 5 minutes before removing lid.
In a small bowl, stir together cornstarch and cold water until smooth.
Meanwhile, pour the remaining salmon marinade into a small saucepan, and heat on medium-high heat and bring to boil.
Slowly add cornstarch mixture to the marinade, stirring continuously until sauce thickens slightly, about 2 minutes.
Serve salmon with a sprinkle of sauce, cooked rice and hot vegetables.

Nutrition Facts : Calories 689.8, Fat 8.1, SaturatedFat 1.3, Cholesterol 118.2, Sodium 4198.5, Carbohydrate 89.7, Fiber 1.1, Sugar 58.4, Protein 55.3

WOK SMOKED SALMON

Wok Smoked Salmon image

I'm sure you can sub other fish here; the main thing is the basic technique. If you're a fan of smoky flavors like I am, you will enjoy this. Since I live in an apartment, I can't have a real outdoor smoker, so this recipe gives me a tasty "fix". Instead of the chile, you can use wood shavings; the zaar format wouldn't allow me to list this in the ingredients. Use 1 tablespoon.

Provided by graffeetee

Categories High Protein

Time P1DT20m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

2 teaspoons sugar
1 teaspoon salt
1 teaspoon pepper
1 1/4 lbs salmon fillets, skin on
2 teaspoons extra virgin olive oil
1 dried ancho chile, stemmed and torn in pieces

Steps:

Combine sugar, salt and pepper.
Rub salmon on all sodes with the mixture.
Cover and chill overnight.
When ready to cook, line a wok and its lid with foil.
Put the wood shavings or dried chile in the bottom, and put a rack in for the fish to sit on.
Heat the wok until the shavings just begin to smoke.
While the wok is heating, pat the salmon dry with paper towels and brush with the oil.
Set the salmon on the rack, either by itself, or on a plate that you think will stand the high heat.
Turn the burner down slightly and heat-smoke the salmon until you get the desired doneness, usually a minimum of 10 minutes.
Serve hot or cold.

Nutrition Facts : Calories 274.9, Fat 10, SaturatedFat 1.5, Cholesterol 98.5, Sodium 904.9, Carbohydrate 6.2, Fiber 1.4, Sugar 2.8, Protein 38.5

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