- ¼ cup Japanese Green Tea
- ¼ cup brown sugar
- ¼ cup Jasmine rice
We like large serves of salmon - 150 - 180g / serve salmon fillets, with skin on. lay on a plate, skin side up. Pat skin dry with paper towel.
Line a wok with 3 layers of foil, mix the smoking mixture together, and place in the bottom of the wok. Place a trivet, or rack in the wok, leaving plenty of room for the smoke to circulate. Put a lid on the wok and place on a medium to high heat. (The salmon is not in the wok yet!)
While the smoking begins...... generously season the skin of the salmon with salt, and place skin side down on a hot fry pan for a few minutes, until the skin is well cooked.
Place the salmon in the smokey wok, with the lid on, for 8 - 10 minutes, depending on the size and thickness of your fillets. Start with leaving it uninterrupted for 8 minutes before checking - if you keep lifting the lid, all the smokey flavour will escape!
Easy as 1,2,3!