GOOD FRIDAY SALMON

Need some inspiration for a Good Friday fish dish? Use your wok to smoke salmon with green tea flavour and serve on a crunchy bed of zucchini, radish and edamame.

Tea-smoked salmon

Serves 4

Ingredients

1 1⁄2 tbsp soy sauce, 1 tsp sesame oil, 4 salmon fillets, skin on, 1⁄4 cup green tea leaves, 1⁄3 cup jasmine rice, 1 1⁄2 tbsp brown sugar, 3 zucchini cut into noodles, 300g frozen edamame, steamed, podded, 250g red cabbage, thinly sliced, 4 radishes, thinly sliced, 2 tbsp chopped fresh chives, 1 tsp sesame seeds, toasted, 1⁄2 tsp wasabi paste, 1 tbsp mirin

Method

Combine 1 tbsp soy and 1⁄2 tsp oil in a bowl. Pour soy mixture over salmon in a shallow glass or ceramic dish. Cover and place in fridge for 30 minutes. Line a wok with 4 layers of foil, allowing overhang. Combine tea, rice and sugar. Place in base of prepared wok. Place a wire rack or steamer in wok to sit about 5cm above the foil. Spray rack or steamer with oil. Add the salmon. Cover wok. Heat wok over high heat until tea mixture starts to smoke. Reduce heat to medium and cook covered for 7 minutes. Remove salmon and rest for five minutes. Combine zucchini, edamame, cabbage, radish, chives and sesame seeds in a bowl. Season with sea salt. Mix wasabi, mirin and remaining soy and oil and drizzle over salad. Top with salmon.