To make this tea smoked salmon with soy and ginger you will need a foil, a heavy based pan for smoking and smoky loose tea such as lapsang souchong. Be aware that there will be quite a lot of smoke so it’s worth using cooking hood.
Tea Smoked Salmon With Soy And Ginger
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- 120 g basmati rice
- 2 salmon steaks
- salt and pepper to taste
- 1 tsp garlic paste
- 1 tsp grated ginger
- 2 tbsp soy sauce
- 2 tbsp lapsang souchong loose tea
- 60 g runner beans
- sesame oil for drizzling
- 2 tbsp toasted pine nuts
- 1 green onion
- lime wedges to garnish
- Cook the rice according to pack instruction.
- Place salmon in a shallow dish, season with salt and pepper, rub gently the garlic paste and ginger then drizzle with a soy sauce and set aside to marinate for 5 min.
- Scatter the tea at the bottom of the heavy based pan, then place the wired rack on top, layer a piece of foil and place the salmon on the foil.
- Secure with a lid and put on full heat. Smoke for ~20 minutes or until cooked through.
- Bring the water in the steamer to the boil. Put the beans into the top of the steamer and drizzle with the sesame oil. Put the lid on and cook until ready.
- Place the salmon steaks on a warm plate with the basmati rice and beans.
- Sprinkle the toasted pine nuts and chopped spring onion over the rice, drizzle with sesame oil and garnish with a lime wedge.
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