Tea Smoked Salmon With Asian Aioli

• 1/4 cup molasses
• 1/4 cup brown sugar
• 1/4 cup black tea leaves
• 1 cinnamon stick
• 1 Tbsp coriander seed
• 1 Tbsp minced ginger root
• 2- 8 ounce salmon steaks, cut 1 inch thick
• Asian Aioli
• 1/2 cup reduced fat mayonnaise
• 1/2 cup plain low fat yogurt
• 1 clove garlic, crushed
• 1 tsp soy sauce
• 1 Tbsp minced green onion
• 1 Tbsp snipped cilantro
• 1/4 tsp 5 spice powder
• 1/4 tsp crushed red pepper
• garnishes- thin cucumber slices and thin red radish slices

1. Line a wok or stock pot with foil. On top of the foil place the molasses, brown sugar, tea leaves, cinnamon, coriander and ginger root. Place a rack over the mixture and lay the salmon steaks on the rack. Cover the pot and cook over medium heat for 10 minutes. Remove from the heat and let the pot stand covered 10 minutes more. Cool then chill the salmon. Combine the ingredients for the aioli in a small serving bowl till well blended. Cover and refrigerate. At serving time place the aioli on a platter. Arrange the salmon steaks on the platter along with the garnishes.

molasses, brown sugar, black tea leaves, cinnamon, coriander seed, ginger root, salmon, asian aioli, mayonnaise, yogurt, clove garlic, soy sauce, green onion, cilantro, spice powder, red pepper, thin red radish

Taken from www.epicurious.com/recipes/member/views/tea-smoked-salmon-with-asian-aioli-1201472 (may not work)