Discover the captivating flavors of Chinese cuisine with our Tea Smoked Five Spice Salmon! This dish is not just a meal; it’s an experience that will transport your taste buds to new heights. Imagine tender salmon fillets infused with the aromatic essence of five spice powder and the subtle smokiness of black tea—each bite is a delightful harmony of flavors. Perfect for impressing guests or indulging in a gourmet dinner at home, this recipe is quick and easy, taking only 30 minutes from prep to plate. Ready to elevate your culinary skills? Let’s dive into this delicious journey!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Chinese
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1 tablespoon five spice powder
- 1/4 cup rice
- 1/4 cup black tea leaves
- 2 tablespoons brown sugar
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 2 salmon fillets, 1 tablespoon of five spice powder, 1/4 cup of rice, 1/4 cup of black tea leaves, 2 tablespoons of brown sugar, and salt to taste.
- In a small bowl, mix together the five spice powder, brown sugar, and a pinch of salt. This will be your seasoning blend for the salmon.
- Pat the salmon fillets dry with a paper towel to remove excess moisture. This will help the seasoning adhere better and ensure a nice crust when cooking.
- Rub the seasoning blend evenly over both sides of the salmon fillets, making sure they are well coated.
- In a small saucepan, combine the rice and 1/2 cup of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Fluff the rice with a fork once done.
- While the rice is cooking, prepare the smoking mixture. In a small bowl, combine the rice, black tea leaves, and any remaining five spice powder.
- Place a large skillet or wok over medium heat. Once hot, add the smoking mixture to the pan. Spread it out evenly and let it heat for about 2 minutes until it begins to smoke.
- Once the smoking mixture is producing smoke, carefully place a wire rack or a heatproof plate over the smoking mixture in the pan. This will create a platform for the salmon to sit on while it smokes.
- Place the seasoned salmon fillets on the rack or plate. Cover the pan tightly with a lid or aluminum foil to trap the smoke inside. Allow the salmon to smoke for about 10-12 minutes, depending on the thickness of the fillets.
- After smoking, carefully remove the lid or foil, being cautious of the hot steam. Check the salmon for doneness; it should be opaque and flake easily with a fork.
- Once cooked, remove the salmon from the rack or plate and let it rest for a couple of minutes before serving.
- Serve the tea smoked five spice salmon over a bed of fluffy rice, garnished with fresh herbs or sliced green onions if desired.
- Enjoy your flavorful and aromatic tea smoked five spice salmon, a delightful dish inspired by Chinese cuisine!
Tips
- Choose Fresh Salmon: For the best flavor and texture, select fresh salmon fillets with vibrant color and a clean smell.
- Pat Dry: Always pat the salmon dry with a paper towel before seasoning; this helps the spices adhere better and promotes a nice crust during cooking.
- Customize the Spice: Feel free to adjust the amount of five spice powder according to your taste preference. If you love a bit of heat, consider adding a pinch of chili powder to the mix!
- Monitor the Smoke: When preparing the smoking mixture, keep a close eye on it to prevent burning. You want a steady stream of smoke, not excessive flames.
- Use a Thermometer: For perfect doneness, use a food thermometer; salmon is ideally cooked to an internal temperature of 145°F (63°C).
- Rest Before Serving: Let the salmon rest for a few minutes after smoking. This allows the juices to redistribute, ensuring a moist and flavorful result.
- Garnish Creatively: Elevate your presentation by garnishing with fresh herbs, sliced green onions, or a drizzle of soy sauce for an extra flavor kick.
Nutrition Facts
Calories: 506kcal
Carbohydrates: 31g
Protein: 41g
Fat: g
Saturated Fat: 5g
Cholesterol: 109mg
