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Szechuan-Style Smoked Salmon

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“This is adapted from a Martin Yan recipe. I'm absolutely in love with it. I have made tea smoked chicken in the past and also loved that. If you enjoy the unique and delicious you must try this.”

Ingredients Nutrition


  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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