This quick, easy and healthy salmon recipe delivers deliciously smoky flavour on a bed of bok choy
Preparation: 10 mins Cook time: 20 mins Serves: Four
- 4 salmon fillets (skin off)
- ¼ cup of soy sauce (for salmon)
- 2 tbsps of soy sauce (for bok choy)
- 1 tsp five spice
- 1 tbsp peanut oil
- 350g bok choy
- 1 knob ginger, finely chopped
- 3 tbsp rice
- 3 tbsp black tea leaves
- Make your marinade by mixing ¼ cup of soy sauce and five spices in a bowl.
- Brush over salmon.
- Place salmon in a bamboo steamer on a piece of baking paper. Leave space between each piece.
- Place four aluminium foil layers on the bottom of your wok, then add rice, tea and star anise (ensure it’s mixed).
- Place steamer into the wok.
- Cook on medium heat until it begins to smoke.
- Cover with aluminium foil or a lid, so smoke does not escape.
- Cook for about 7-8 minutes and then remove.
- Remove aluminium and smoking ingredients from wok.
- Heat peanut oil in the same work over small to medium heat.
- Add ginger and fry until fragrant.
- Add bok choy, a splash of soy sauce and fry until just wilted.
- Serve with salmon.
- If you don’t have a wok, you can use a pot or a deep pan with a lid.
- Marinate the salmon beforehand for more flavour.
- You don’t want to burn the tea, so keep flame on medium.
- Experiment with different teas, like lapsang souchong, earl grey or green tea.
- As an alternative, you can use a banana leaf in place of baking paper to place the salmon on in the steamer
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