Tea-smoked salmon
Discover a delightful Tea-Smoked Salmon recipe featuring basmati rice, olive oil, fresh coriander leaves, red onion, tangy capers, and a splash of lemon juice. Perfect for an elegant dinner or a gourmet weekend treat!
- 16 Apr 2024
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Tea-smoked salmon is a delightful and aromatic way to enjoy this lovely fish. This recipe combines the deep, smoky flavor imparted by the tea and rice mixture with the freshness of coriander, red onion, and a splash of lemon juice. It's a perfect dish for a light, yet sophisticated meal.
Ingredients:
Instructions:
- In a bowl, lightly soak the basmati rice in 1/2 cup of water. Drain the rice after it's damp but not soaked through.
2. Prepare the Salmon:
- Rub the salmon with 1 tsp of olive oil. Season with salt and pepper to taste.
- In a deep skillet or a wok, line the bottom with aluminum foil. Spread the dampened basmati rice evenly across the bottom.
- Place a metal steaming rack or a heatproof plate above the rice layer.
- Place the salmon on the rack or plate.
- Cover the skillet or wok with a tight-fitting lid or more aluminum foil.
- Turn the heat to medium and allow the rice to begin toasting and producing smoke, usually within 5-7 minutes.
- Once smoke starts emanating, reduce the heat to low and smoke the salmon for about 15-20 minutes, or until the salmon is fully cooked. The internal temperature should reach 145°F (63°C).
- While the salmon is smoking, finely slice the red onion and chop the coriander leaves.
- In a small bowl, mix together the coriander leaves, red onion, capers, and lemon juice. Add 1 tsp of olive oil and mix well.
- Once the salmon is done smoking, remove it from the skillet or wok and let it rest for a few minutes.
- Spoon the coriander and onion mixture over the top of the salmon.
- Transfer the salmon onto a serving plate and garnish with extra coriander leaves if desired.
- Enjoy your tea-smoked salmon warm, paired with a side of your choice.
Tips:
- Make sure to use a fresh, high-quality piece of salmon to ensure the best flavor and texture.
- Use a mix of black tea and green tea for a more complex smoky flavor.
- Be cautious with the duration of smoking; too long, and the salmon may turn out dry.
- Allow the salmon to rest after smoking to help the flavors settle in and produce a more succulent texture.
- Garnish with additional herbs or a drizzle of olive oil for an extra touch of flavor and presentation.
Tea-smoked salmon is an exquisite dish that is surprisingly easy to prepare. The balance of smoky, herbal, and tangy flavors creates a truly memorable experience. Enjoy your homemade tea-smoked salmon with family and friends as a wonderful centerpiece to any meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 9g | 2% |
| Fiber 0.50g | 1% |
| Sugar 0.89g | 1% |
| Fat | |
| Fat 7g | 9% |
| Saturated 1.26g | 4% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 45ug | 5% |
| Choline 110mg | 20% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 9mg | 59% |
| Vitamin B6 0.74mg | 43% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 4.70ug | 196% |
| Vitamin C 2.64mg | 3% |
| Vitamin E 0.53mg | 4% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 18mg | 1% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 0.82mg | 7% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 460mg | 14% |
| Selenium, Se 36ug | 68% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 0.60mg | 5% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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