Smoky Honey-Glazed Salmon in a Long Handle Wok
"Honey with Smoked Salmon Prep time: 10 minutes | Cook time: 5 minutes | Serve 4 ½ cup soy sauce ¼ cup Shaoxing rice wine 1 tablespoon minced fresh ginger 1 teaspoon honey 1 pound (454 g) fresh salmon fillet, cleaned and patted dry 4 tablespoons brown sugar ⅓ cup uncooked long-grain rice ¼ cup black tea leaves, such as oolong 2 star anise pods 1 teaspoon cornstarch, mixed with 4 teaspoons cold water 1. In a large bowl, make a marinade by mixing together the soy sauce, rice wine, ginger, and honey. Cut the salmon fillet into 2-inch pieces, and add the pieces to the bowl; toss to coat with the marinade. Let the salmon marinate for 15 minutes. 2. Line your wok with a large piece of aluminum foil, letting the excess foil hang over the edges of the wok. Prepare the smoking layer by mixing together the brown sugar, rice, black tea leaves, and star anise pods in a small bowl. Spread this on the foil in the bottom of your wok. 3. Set a wire rack or a metal steamer basket with little legs on top of the smoking layer. Heat the wok over high heat until the smoking layer begins to smoke, about 5 6 to 6 minutes. Gently place the marinated salmon on the rack in single layer, skin-side down. Reserve the marinade to make the sauce for the fish. Reduce the heat to medium-low, cover the wok, and smoke the salmon for about 10 minutes. Turn off the heat and remove the wok from the heat. Do not remove the lid from the wok. 4. Pour the marinade into a small saucepan and bring it to a boil. Remove it from the heat, and slowly add the cornstarch mixture to the marinade, stir- ring constantly until the sauce thickens. 5. Remove the smoked salmon from the wok, and place on a serving dish. Driz- zle it with the sauce and serve with rice."
Ratings (N/A)
login to submit a rating
Releated Recipes
1/18/2024Tash
Comments
No comments yet.