Smoked Salmon In A Wok Food

GENTLY SMOKED SALMON

Gently Smoked Salmon image

Provided by Paul Greenberg

Categories dinner, easy, lunch, quick, main course

Time 30m

Yield Serves 4

Number Of Ingredients 8

Ingredients

1/2 cup kosher salt, or as needed
1/2 cup sugar
1/2 cup rice
1/4 cup oolong tea leaves, mixed with 2 tablespoons water
Cooking-oil spray
4 (6-ounce) salmon fillets
Freshly ground black pepper
Extra-virgin olive oil, to drizzle

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.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 19 grams, Carbohydrate 45 grams, Fat 30 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 529 milligrams, Sugar 25 grams, TransFat 0 grams

HOT SMOKED SALMON

Hot Smoked Salmon image

Create a smoker by filling a shallow pan with a mix of white rice and herbs and laying metal skewers across the diameter.

Provided by Martha Stewart

Categories Salmon Recipes

Number Of Ingredients 7

Ingredients

2 1/4 cups white rice
3 tablespoons dried rosemary
3 tablespoons dried dill
1 one-pound salmon fillet, cut into 4-ounce pieces
Kosher salt and freshly ground black pepper
4 large radicchio leaves
1/4 cup Arugula Pesto

Steps:

Fill a paella pan or flat-bottomed wok with enough rice to make a 1-inch layer. Mix the herbs into rice.
Season the salmon with salt and pepper. On a grill rack or 8 skewers large enough to overhang the rim of the pan and sprayed with cooking spray, place the fillets and cover with a dome-shaped lid.
Cook the salmon over moderately low heat for about 15 minutes, or until firm to the touch. Place each fillet in a radicchio leaf and drizzle pesto over them.

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