adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tea-smoked salmon with zucchini salad
0 Likes
Prep Time:
55 minutes
Cook Time:
10 minutes
Total Time:
65 minutes
Elevate salmon with smoky green tea flavor over a vibrant zucchini, radish, and edamame salad.
Ingredients:
  • 31.50 gm salt-reduced soy sauce
  • 4 (125g each) salmon fillets, skin on
  • 30g (1/4 cup) green tea leaves
  • 70g (1/3 cup) jasmine rice
  • 24.00 gm brown sugar
  • 3 large zucchini, trimmed, cut into noodles
  • 300g frozen edamame, steamed, podded
  • 250g red cabbage, thinly sliced
  • 4 radishes, thinly sliced
  • 40.00 ml chopped fresh chives
  • 3.00 gm sesame seeds, lightly toasted
  • 1/2 tsp wasabi paste
  • 20.00 ml mirin
Instructions:
  • Mix together the soy sauce and oil in a bowl. Put the salmon in a shallow glass or ceramic dish and pour the soy mixture over it. Cover and refrigerate for 30 minutes to let the flavors marinate.
  • Prepare the wok by lining it with 4 layers of foil, making sure the edges overhang. Mix tea, rice, and sugar in a bowl and place it in the wok. Put a wire rack or steamer in the wok about 5cm above the foil and spray it with oil. Add the salmon and cover the wok.
  • Preheat wok over high heat until the tea mixture begins to smoke. Lower heat to medium, cover, and cook for 7 minutes for medium doneness or until desired. Take out the rack or steamer and let the salmon rest for 5 minutes before serving.
  • In a large bowl, toss together zucchini, edamame, cabbage, radish, chives, and sesame seeds. Season with sea salt to taste.
  • Mix together the wasabi, mirin, remaining 2 teaspoons of soy sauce, and 1/2 teaspoon of oil in a bowl. Divide the salad among plates, place salmon on top, and drizzle with the dressing.

Similar Recipes