Tea-smoked salmon

For food infused with delicate smokiness, steep yourself in the art of tea smoking. Its quick, easy and the results are terrific.

Recipe «Tea-smoked salmon» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup black tea-leaves, 100g Basmati rice, 60ml water, 1 tbsp olive oil, 4 skinless salmon fillets, pin-boned , Olive oil spray, to grease, Steamed asparagus, to serve salsa, 1/2 cup fresh coriander leaves , 1/2 small red onion, thinly sliced, 2 tsp salted capers, rinsed, 2 tsp olive oil, 2 tsp fresh lemon juice.

Ingredients:

• 1/2 cup black tea-leaves 
• 100g Basmati rice 
• 60ml water 
• 1 tbsp olive oil 
• 4 skinless salmon fillets, pin-boned 
• Olive oil spray, to grease 
• Steamed asparagus, to serve salsa 
• 1/2 cup fresh coriander leaves 
• 1/2 small red onion, thinly sliced 
• 2 tsp salted capers, rinsed 
• 2 tsp olive oil 
• 2 tsp fresh lemon juice 

Instructions

1. To make the salsa, combine the coriander, onion, capers, oil and lemon juice in a bowl.
2. Line a wok with 4 layers of foil, allowing the edges to overhang. Unless your wok has a lid, you'll need extra foil to lock in the smoke.
3. Spread the tea mixture over the base. Don't spread it too thin or it won't smoke properly. Heat the mixture until it just starts to smoke.
4. Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the salmon for 1-2 minutes each side or until lightly browned.
5. Spray a bamboo steamer with oil. Place salmon in an oiled steamer, or on a wire rack, about 5cm above the tea mixture. There needs to be room for smoke to circulate or the salmon will over-smoke. Cover with foil or a wok lid. Cook, covered, for 7 minutes. Set aside for 5 minutes to rest.
6. Divide the asparagus among serving plates and top with salmon. Top with salsa.