World Cuisine

  • 4 x skinless salmon fillets, about 125 g (4 oz) each
  • 125 g (4 oz) demerara sugar
  • 3 tablespoons sea salt
  • 2 tablespoons extra virgin olive oil
  • 150 g (5 oz) uncooked rice
  • 50 g (2 oz) green tea leaves
  • 1 lemon, cut into wedges, to serve
  • juice of ½ lemon
  • 1 tablespoon chopped parsley
  • 4 tablespoons mayonnaise
  • salt and black pepper

Lay the salmon on a plate and rub it all over with the sugar, salt and olive oil. Cover and chill in the refrigerator for 1 hour, then wipe all the marinade off the salmon and discard.

Prepare the wok for smoking by lining it with foil, then mix in the rice and tea leaves. Place a circular rack in the wok and place the wok over a high heat with the lid on. Heat until smoke starts to escape out of it.

Remove the lid and quickly sit the salmon on the rack. Replace the lid and cook for 2 minutes, then reduce the heat to medium and cook for a further 4 minutes. Turn the heat off and let the salmon sit in the wok for a further 6 minutes while you prepare the sauce.

Stir the lemon juice and parsley into the mayonnaise and season with freshly ground black pepper. Serve the salmon with the lemon wedges and the flavoured mayonnaise in a small bowl, and accompany with some salad leaves, if liked.

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