Szechuan-Style Smoked Salmon

Szechuan-Style Smoked Salmon

Time: 35 mins

Ingredients

• 1/4 cup low sodium soy sauce
• 1/4 cup chinese rice wine
• 1 tablespoon minced ginger
• 2 teaspoons sugar or 2 teaspoons Splenda sugar substitute
• 1 1/4 lbs fresh salmon fillets, cut crosswise into 1- inch wide pieces
• 1/2 cup packed brown sugar
• 1/3 cup uncooked long-grain rice
• 1/4 cup oolong tea or 1/4 cup black tea leaves
• 2 whole star anise
• 1 cinnamon stick
• 2 teaspoons whole black peppercorns
• 1 teaspoon whole white peppercorns
• 1/2 teaspoon cornstarch, dissolved in
• 2 teaspoons water

Directions

• 1 Combine marinade ingredients (soy, rice wine, ginger, sugar) in a wide bowl.
• 2 Add salmon and turn to coat in marinade.
• 3 Cover and refrigerate for 20 minutes and up to 1 hour.
• 4 Line a stir-fry pan or deep skillet and the inside of pan lid with heavy-duty foil.
• 5 Combine smoking mixture (brown sugar, rice, tea leaves, anise, cinnamon, peppercorns) and spread evenly in the bottom of pan.
• 6 Set a round cake rack over smoking mixture (Be sure the smoking element does not touch rack).
• 7 Remove fish from marinade and place on rack.
• 8 Pour marinade into a small saucepan and set aside.
• 9 Place pan, uncovered, over high heat.
• 10 When mixture begins to smoke, cover pan; reduce heat to medium-low and smoke until salmon turns a rich deep color, about 10 minutes.
• 11 Turn off heat; let stand for 5 minutes, undisturbed, or longer before removing lid.
• 12 Bring reserved marinade to a boil; add cornstarch solution and cook, stirring, until sauce thickens.
• 13 Strain sauce into a bowl, discarding solids.
• 14 If you plan to serve the fish hot, serve with the sauce on the side.
• 15 Otherwise, serve at room temperature with no sauce.

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