Wok Smoked Salmon Recipes

HOT SMOKED SALMON

Steps:

• The night before serving, combine the granulated sugar, brown sugar, 2 tablespoons salt, the peppercorns, and lemon zest in a small bowl. Place the salmon fillets skin-side down on a large flat ceramic or glass dish. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate.
• At least 1 1/2 hours before you plan to cook the salmon, soak the wood chips in water.
• Thirty minutes before you¿re ready to cook, heat the charcoal. Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside. (I use a charcoal chimney to light the coals.) Sprinkle half the soaked wood chips on the hot coals (you will see lots of smoke). On the other side of the grill, place the foil pan and pour in 1 cup water. Place the cooking grate over the coals and the pan.
• Scrape most of the sugar mixture off the salmon and sprinkle with 1 teaspoon of salt. Place the salmon skin-side down on the side of the grill directly over the foil pan. Put the lid on the grill, making sure the top and bottom vents are open. Smoke the salmon for 10 minutes. Add the remaining wood chips directly on the coals and cook for 5 to 10 more minutes, depending on the thickness of the salmon, until it's firm to the touch and barely cooked. Don't overcook the salmon or it will be dry!
• Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Allow to rest for 10 minutes. Remove and discard the skin, if desired, and serve hot, at room temperature, or cold with the Fresh Dill Sauce.
• Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.

GENTLY SMOKED SALMON

Steps:

• Line the inside of a stove-top smoker (or large wok) with aluminum foil so that it comes at least 2 inches up the sides of the pan. Mix together 1/2 cup salt, the sugar, rice and tea leaves and pour into the base of the smoker or wok. Grease a small (10- to 11-inch) round baking rack and set on top of the spice mixture.
• Season the fish on all sides with salt and pepper and place, skin side down, on the rack. Turn the heat to high (and turn on the exhaust fan above your stove), and when it starts to smoke, cover the pan tightly with a lid, reduce the heat to medium and smoke until cooked through, 10 to 16 minutes depending on the thickness of the fish. Drizzle the fish with extra-virgin olive oil. Serve with the corn and fennel ragu.

SMOKED SALMON IN A WOK

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.

WOK SMOKED SALMON

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.