Tea-Smoked Salmon

Salmon brined in mirin and ginger then gently stovetop-smoked over tea, rice, and sugar for a fragrant lacquered finish.

Ingredients

• 4 center-cut salmon fillets, skin off, about 6 oz each
• 1/2 cup mirin
• 1/2 cup water
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 1/4 cup julienned fresh ginger
• 1 teaspoon toasted Sichuan peppercorns
• Smoking mixture: 1 cup long-grain rice, 1 cup sugar, 1 cup loose oolong or black lychee tea
• Heavy-duty aluminum foil
• Steamed bok choy, for serving

Directions

1. Combine the mirin, water, 1 tablespoon sugar, salt, ginger, and Sichuan peppercorns in a dish. Add the salmon and brine 15 to 20 minutes, then pat dry.
2. Line a deep wok or heavy pot with foil. Add the rice, 1 cup sugar, and tea to the foil and set a wire rack above the mixture.
3. Set the wok over high heat until the mixture begins to smoke, 4 to 5 minutes.
4. Lay the salmon on the rack, cover tightly with a lid (seal edges with foil or a wet cloth to trap smoke), and reduce heat to medium.
5. Smoke 8 to 10 minutes for medium, until the salmon is bronzed and just cooked through. Turn off the heat and let it sit, covered, 2 minutes.
6. Serve the tea-smoked salmon over steamed bok choy.

Notes

Based on Ming Tsai’s tea-smoked salmon technique, a refined East-West centerpiece.