Wok Smoked Salmon Recipes
WOK SMOKED SALMON
I'm sure you can sub other fish here; the main thing is the basic technique. If you're a fan of smoky flavors like I am, you will enjoy this. Since I live in an apartment, I can't have a real outdoor smoker, so this recipe gives me a tasty "fix". Instead of the chile, you can use wood shavings; the zaar format wouldn't allow me to list this in the ingredients. Use 1 tablespoon.
Provided by graffeetee
Categories High Protein
Time P1DT20m
Yield 3-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 274.9, Fat 10, SaturatedFat 1.5, Cholesterol 98.5, Sodium 904.9, Carbohydrate 6.2, Fiber 1.4, Sugar 2.8, Protein 38.5
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