Tea and Cherry Smoked Miso-Sake Salmon

8 08 2011

One of the things I love about well done Japanese food is the subtle layering of delicate flavors. We set to replicate that in this dish and it delivers. The miso and sake form the base of a marinade, adding gentle and clean flavors. The salmon was then smoked  tenderly at about 180 degrees for roughly two hours with the addition of Japanese green tea and cherry wood. The combination delivers a pleasant fruity green tea  infused smokiness reflected in the patina on the still moist and juicy fish. This dish is well worth the effort. We served it with a  little Asian inspired slaw.

Marinade

  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1/2 cup sake
  • 1 Tbs fresh grated ginger
  • Juice of 1 lime
  • Zest of 1/2 lime
  • 2 tsp red miso paste
Advertisements

Actions

Information

One response

11 08 2011
tasteofbeirut

Sounds heavenly! I have seen French chefs cook food in tea but have never actually tried the tea techniques myself.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: