Smoked salmon, homemade is an amazing cooking magazine. Now and again they publish a special edition. Their last one with salads is awesome. Today’s recipe is a colorful salad with salmon, smoked in green tea leaves.
Start with the salmon. Put two salmon filets of 250 grams in a small sized ( a little bit bigger than the fish) glass container. Pour a mixture of 2 table spoons of soy sauce and 1 teaspoon of sesame oil on the salmon. Turn the fish a few times. Cover and store in the fridge for at least 30 minutes (I prepared the salmon a few hours before and turned the fish a few times).
Cover the inside of a wok pan(with lid) with 4 large layers of aluminum foil. Put 30 grams of green tea leaves, 70 grams of white rice( pandan rice would be ideal) and 2 table spoons of brown sugar on the aluminium, mix gently.
Put the salmon in an oiled bamboo steam basket. Put the basket on the rice and tea leaves. Cover the pan. Heat the pan. Once the tea mixture starts to smoke, lower the heat. For a medium smoked salmon, 10 mins is enough. Allow the fish a resting time of 5 mins.
Mix 300 grams of finely chopped red cabbage, 300 grams of spiralized courgettes, a bunch of radishes thinly sliced and 1 teaspoon of roasted sesame seeds. Mix 1 teaspoon of wasabi, 2 table spoons of rice wine vinegar, 2 tablespoons of soy sauce and 1/2 of a teaspoon of sesame oil. Put the salmon on the salad. Finish with the dressing and some fresh coriander.

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