• 35minutes
  • 363calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsFluorine, Chromium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup low sodium soy sauce

  2. 1/4 cup chinese rice wine

  3. 1 tablespoon minced ginger

  4. 2 teaspoons sugar or 2 teaspoons Splenda sugar substitute

  5. 1 1/4 lbs fresh salmon fillets , cut crosswise into 1- inch wide pieces

  6. 1/2 cup packed brown sugar

  7. 1/3 cup uncooked long-grain rice

  8. 1/4 cup oolong tea or 1/4 cup black tea leaves

  9. 2 whole star anise

  10. 1 cinnamon stick

  11. 2 teaspoons whole black peppercorns

  12. 1 teaspoon whole white peppercorns

  13. 1/2 teaspoon cornstarch , dissolved in

  14. 2 teaspoons water

Instructions Jump to Ingredients ↑

  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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