Tea-smoked wild salmon

Australian Women’s Weekly NZ - - CONTENTS -

I love the in­cred­i­ble lay­ers of flavour in this recipe. It’s bright, spicy, slightly sweet and full of fresh­ness.

PREP TIME – 30 MIN­UTES COOK TIME – 30 MIN­UTES SERVES – 6 SMARTPOINTS – 6 PER SERV­ING CALO­RIES – 253 PER SERV­ING 1 ta­ble­spoon co­conut oil 2.5cm piece gin­ger, grated on a Mi­croplane 2 shal­lots, minced 3 spring onions, white parts only, chopped 2 cloves gar­lic, minced 1 small red chilli, seeds re­moved and thinly sliced 2 ta­ble­spoons plus 1 tea­spoon pre­pared Thai red curry paste 400g can unsweet­ened lite co­conut milk 2 tea­spoons Thai fish sauce 2 tea­spoons agave nec­tar 700g large un­cooked prawns, peeled and de­veined 1 cup thinly sliced (on the di­ag­o­nal) sugar snap peas 1 red cap­sicum, cored, seeded, and juli­enned 1 yel­low cap­sicum, cored, seeded and juli­enned 1 medium zuc­chini, cut into ¼-inch cubes Up to ½ cup veg­etable stock 1 cup fresh or thawed frozen peas 1 cup cubed (1cm cubes) fresh pineap­ple Zest and juice of 1 lime, or to taste Sea salt Steamed rice for serv­ing (op­tional)


Finely chopped fresh chives Finely chopped fresh Thai basil Whole fresh co­rian­der leaves

In a large sauté pan, heat the oil over medium heat. Add the gin­ger, shal­lots, spring onion, gar­lic and chilli, and cook for about 5 min­utes, stir­ring of­ten, un­til the shal­lots are soft­ened. Add the red curry paste and cook, stir­ring of­ten, for an ad­di­tional 4 min­utes, adding a tiny bit of wa­ter if the paste starts to stick to the bot­tom of the pan. Pour in the co­conut milk, fish sauce and agave, and bring to a sim­mer. Add the prawns, sugar snap peas, cap­sicums and zuc­chini, and re­turn to a sim­mer. Re­duce the heat to medi­um­low and cook for 8 min­utes, or un­til the prawns are cooked through and the veg­eta­bles are crisp-ten­der, adding some veg­etable stock if needed to keep all the in­gre­di­ents moist. Add the peas, pineap­ple and lime zest and juice and sea­son with salt. Re­move from heat and stir in the herb gar­nishes. Serve over rice if you like.

Tea-smoked wild salmon

If you’ve never tea-smoked your salmon, the time has come! The flavour all de­pends on your choice of tea leaves. I’ve tried ev­ery­thing from gun­pow­der tea to Lap­sang Sou­chong, and I find tea with a smoky flavour works best. I pre­fer to keep my salmon in one piece for this recipe, but you can eas­ily use fil­lets. PREP TIME – 4 HOURS 30 MIN­UTES (IN­CLUD­ING 2 HOURS FOR MARI­NADE) COOK TIME – 30 MIN­UTES SERVES – 4 SMARTPOINTS – 9 PER SERV­ING CALO­RIES – 346 PER SERV­ING


⅓ cup soy sauce 1 ta­ble­spoon agave syrup Zest and juice of ½ orange 1 clove gar­lic, grated on a Mi­croplane 1 tea­spoon minced or grated (on a Mi­croplane) gin­ger Zest of 1 lime Juice of 2 limes ½ tea­spoon red pep­per flakes 700g king salmon, skin re­moved


(Note: these in­gre­di­ents are not eaten)

¼ cup un­cooked jas­mine rice ¼ cup jas­mine or black tea leaves 2 ta­ble­spoons plus 1 tea­spoon brown sugar 6 whole star anise 1 thumb-size piece fresh gin­ger, sliced 6 black pep­per­corns 1 cin­na­mon stick, crushed Ex­tra vir­gin olive oil cook­ing spray


1 tea­spoon toasted sesame oil ½ cup thinly sliced spring onions, white and green parts ½ cup chopped fresh co­rian­der leaves 1 ta­ble­spoon black sesame seeds

To make the mari­nade: In a small bowl, whisk to­gether all the mari­nade in­gre­di­ents. Place the salmon in a large zip-top bag and pour the mari­nade over the fish. Se­cure the bag, place it in a bowl and place in the re­frig­er­a­tor to mar­i­nate for 1 to 2 hours, turn­ing the bag oc­ca­sion­ally to make sure all parts of the salmon soak in the mari­nade. Re­move the salmon from the mari­nade and dis­card the mari­nade and bag. Place the salmon on a plate and pat dry with pa­per tow­els. Put it back in the re­frig­er­a­tor for at least 1 hour or up to overnight. When you take it out, it should feel dry but slightly sticky – this will al­low the fish to soak up as much of the smoke flavour as pos­si­ble. Now get ready to smoke!

Thai red curry with prawn and pineap­ple

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