Smoked Salmon In A Wok Recipes

Steps:

• Line the inside of a stove-top smoker (or large wok) with aluminum foil so that it comes at least 2 inches up the sides of the pan. Mix together 1/2 cup salt, the sugar, rice and tea leaves and pour into the base of the smoker or wok. Grease a small (10- to 11-inch) round baking rack and set on top of the spice mixture.
• Season the fish on all sides with salt and pepper and place, skin side down, on the rack. Turn the heat to high (and turn on the exhaust fan above your stove), and when it starts to smoke, cover the pan tightly with a lid, reduce the heat to medium and smoke until cooked through, 10 to 16 minutes depending on the thickness of the fish. Drizzle the fish with extra-virgin olive oil. Serve with the corn and fennel ragu.

Steps:

• Place salmon, skin side down, in an 11x7-in. baking pan coated with cooking spray. Sprinkle with brown sugar, salt and pepper. Drizzle with liquid smoke. Cover and refrigerate for 4-8 hours., Drain salmon, discarding liquid. Bake, uncovered, at 350° until fish flakes easily with a fork, 35-45 minutes. Cool to room temperature. Cover and refrigerate for 8 hours or overnight. If desired, serve with capers and lemon slices.

Steps:

• In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.

Steps:

• Combine sugar, salt and pepper.
• Rub salmon on all sodes with the mixture.
• Cover and chill overnight.
• When ready to cook, line a wok and its lid with foil.
• Put the wood shavings or dried chile in the bottom, and put a rack in for the fish to sit on.
• Heat the wok until the shavings just begin to smoke.
• While the wok is heating, pat the salmon dry with paper towels and brush with the oil.
• Set the salmon on the rack, either by itself, or on a plate that you think will stand the high heat.
• Turn the burner down slightly and heat-smoke the salmon until you get the desired doneness, usually a minimum of 10 minutes.
• Serve hot or cold.

Steps:

• Cook the spaghetti for 10 mins or following pack instructions until al dente.
• Meanwhile, heat the oil in a wok or large frying pan and briefly fry the chilli to soften it.
• Drain the spaghetti, reserving a little of the water, then tip into the wok and, using 2 wooden spoons, toss in the chilli oil until well mixed. Add the salmon, lemon zest and chives or onions, then toss again. Season and add lemon juice to taste.