Tea-Smoked Salmon

• 1 pound salmon fillet with skin
• 1 teaspoon salt
• ginger root teaspoon finely grated
• 1 teaspoon granulated sugar
• 1 tablespoon brown sugar packed
• 2 teaspoons soy sauce
• 1 teaspoon five spice powder
• 1 cup tea leaf
• 1 cup white rice
• 2 tablespoons brown sugar packed
• 2 ounces salmon roe
• 3 tablespoons sake Japanese wine
• 1 teaspoon ginger root finely grated
• 1 teaspoon lemon juice
• 1 cup radish sprouts

1. Rub salmon fillet with salt, ginger and granulated sugar.
2. Place on plate and cover with plastic wrap, refrigerate at least 12 hours or up to 24 hours.
3. With hands, lightly rub off extra salt and ginger from fillet; discard any accumulated juices from plate.
4. In small bowl, mix together brown sugar, soy sauce and five-spice powder; spread on top of salmon.
5. Place a piece of foil, about size of salmon, on round wire rack that fits inside wok.
6. Poke several holes in foil; place salmon on foil.
7. Smoking:Line wok with foil.
8. Place tea leaves, rice, brown sugar and 1 tablespoon (15 mL) water on foil.
9. Cover and heat over high heat until smoking.
10. Add salmon; cover with lid.
11. Wrap wet dish towel around edge of wok to prevent smoke from escaping.
12. Smoke for about15 minutes or until fish just begins to flake when tested with fork.
13. Remove and let cool.
14. (Make ahead: Place on rack on plate, uncovered, in refrigerator for up to 1 day. This will make fish easier to slice thinly.)

skin, salt, ginger root, sugar, brown sugar, soy sauce, five spice powder, tea leaf, white rice, brown sugar, salmon roe, sake japanese wine, ginger root, lemon juice, radish sprouts

Taken from www.yummly.com/recipe/Tea-Smoked-Salmon-1676342 (may not work)