Smoked Salmon In A Wok Recipes
SMOKED SALMON IN A WOK
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
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
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
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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