Tea-Smoked Salmon

TEA-SMOKED SALMON

It's time to grab your trusty MAKO wok; this recipe is a total showstopper. Fresh salmon draped in a luscious honey glaze—simple yet full of flavour. It’s the kind of dish that pairs beautifully with your go-to sides for a meal that feels special without the fuss.

INGREDIENTS

1 x 800g (1 lb 12 oz) skin-on salmon fillet, trimmed
finely chopped dill, to serve
lemon wedges, to serve
1 large Lebanese or Japanese cucumber, thinly sliced
2 tsp sugar
2 tsp white vinegar
½ tsp sea salt
1 tbsp finely chopped mint
1 tbsp finely chopped dill
½ cup loose black tea
½ cup rice
2 tbsp brown sugar
1 tbsp Sichuan peppercorns
4 whole star anise
¼ cup honey
2 tbsp Chinese light soy sauce
½ tsp dark soy sauce

METHOD

For the quick pickled cucumber, combine the cucumber, sugar, vinegar, and salt in a large bowl. Use your hands to rub the mixture into the cucumber slices, then set aside for 20–30 minutes. Squeeze and discard the liquid from the cucumbers. Mix the pickled cucumber slices with mint and dill, and set aside.

Place the salmon onto a piece of baking paper, skin-side down. Line your wok with foil, letting some overhang. Then use a sheet of foil to create a shallow ‘bowl’ in the bottom of the wok. In a bowl, combine the black tea, rice, brown sugar, Sichuan peppercorns and star anise. Spread the mixture over the foil ‘bowl’ in the bottom of the wok. Set a round wire cake rack above the mixture. (You’ll need to fiddle around with this before you start cooking to make sure you have one that’s a suitable size. My cake rack is 28 cm/11 inches in diameter and perfectly suitable for a 37 cm/14½-inch wok). Then place the wok over high heat. Once the mixture starts to smoke, transfer the salmon (together with the baking paper underneath) onto the wire rack. Cover the wok tightly with a lid and use the excess foil to create an extra seal. Smoke the salmon for 10 minutes without lifting the lid.

For the honey glaze, place the honey, light soy sauce, and dark soy sauce all in a saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes or until thickened slightly. Set aside for later and preheat the oven grill to high.

Use two flat spatulas to carefully lift the salmon off the baking paper and onto a baking tray lined with foil. Brush the salmon with the glaze. Place under the grill for 10–15 minutes or until the top turns a deep brown colour and the salmon is cooked through. Transfer to a serving plate and sprinkle with dill. Serve warm or cold with lemon wedges and the quick pickled cucumber on the side.

This recipe is featured in The Essential Wok Companion cookbook which is a practical yet inspiring guide to using a wok in your home kitchen. This book gives you the technical tools and confidence to go your own way, rather than just following the recipe.