Tea-Smoked Five Spice Salmon Recipe

Ingredients

Salmon

• 2 pieces thick salmon fillets (fatty salmon like king salmon or sustainably raised Atlantic)
• 4 baby bok choy (quartered lengthwise)
• chili threads or chopped scallions for garnish (optional)

Marinade

• 4 cloves garlic (whole)
• 2 tablespoons fresh ginger (sliced)
• 2 teaspoons Chinese five spice
• 0.25 cup olive oil
• 5 tablespoons soy sauce
• 3 tablespoons brown sugar
• 0.25 cup fresh orange juice (save zest for garnish)

Tea-Smoking Mixture

• 3 tablespoons white rice (uncooked)
• 2 tablespoons loose tea leaves (green or black)
• 2 tablespoons sugar
• 2 star anise pods (broken, optional)
• 2 dry red chilies (optional)

Instructions

Prepare the Marinade

1. Place all of the marinade ingredients in a blender (except the orange zest) and blend until smooth, reserving the orange zest for garnish. Set aside 3 tablespoons of marinade for the bok choy.
2. Place the salmon and the rest of the marinade in a ziplock bag and marinate for 3 hours or overnight. Let it come to room temperature before smoking—about 30 minutes on the counter.

Set Up the Wok for Smoking

1. Preheat oven to 300°F.
2. A wok works best, or use a pot with a lid. You will need a vegetable steamer basket or rack that fits in the wok. Line the wok with 4 layers of foil by taking a large piece of foil and folding it in half, then in half again, so you have an 8-inch square, four layers thick. Place foil in the bottom of the wok.
3. In a small bowl, mix the tea-smoking ingredients together, then place in the wok, spreading out to about 3-4 inches in diameter.
4. Place the steamer basket over the smoking mixture so it sits above and is not directly touching it. You want space for the smoke to circulate.

Smoke the Salmon

1. Take salmon out of the marinade, shake off the marinade a little, blot the bottom side of the salmon dry on a paper towel, then place salmon in the steamer basket so they are not touching each other or the edges of the wok. Cover the wok with foil, then the lid. You want a tight seal.
2. Turn your hood fan on. Place the wok on high heat for 2-3 minutes until you begin to see little puffs of smoke. Once you see smoke, turn the heat down to medium heat for 2-3 minutes till you see a steady stream of smoke, then lower to medium-low heat for 5 minutes.
3. Smoke 1½-inch thick salmon for a total of 9 minutes for medium doneness. Cooking time will depend on the thickness of the salmon.
4. Once you remove the lid, if your salmon needs to be cooked more, place it in the oven to finish to desired doneness. Then, caramelize the top of the salmon by either placing it under the broiler for a minute or two or using a chef's torch.

Prepare the Bok Choy and Serve

1. While the salmon is smoking, prepare the bok choy. Heat oil in a wok or skillet over medium-high heat, and when hot, add baby bok choy, turning occasionally, until wilted, about 4 minutes. Add a tablespoon of the reserved marinade, tossing to coat, letting the marinade cook and reduce slightly.
2. Make a bed of bok choy, top with salmon, garnish with orange zest, chopped scallions, cracked pepper, and chili threads (optional).

Notes

• Use fatty salmon like king salmon or sustainably raised Atlantic salmon for best results.
• The smoking time depends on the thickness of your salmon—adjust accordingly for thicker or thinner pieces.
• Make sure to turn on your hood fan before smoking to ventilate your kitchen.
• The marinade can be made ahead and the salmon can marinate overnight for deeper flavor.