Tea and Cherry Smoked Miso-Sake Salmon
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 green tea adds a brightness and earthiness to the infusion.I recommend you smoke the salmon according to your manufacturer’s directions. I used the gentle fruit wood flavor of cherry to smoke this fish. For a deeper tea infusion of flavor, you can also add some additional Japanese green tea. . This dish is well worth the effort. It was served with a little Asian inspired slaw.
Salmon is well known for its health benefits in terms of omega-3 polyunsaturated fatty acids. But be careful! Farmed fish can have significant variations from wild depending on what they are fed and how they are raised. Anytime you see ‘Atlantic salmon’ whether it is so labeled or not, it is a farmed salmon. The US has also approved the sale off genetically altered salmon that likewise need not be disclosed to the consumer.
- 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
- 1 Tbs green tea
Combine all ingredients together. I recommend a 4-7 pound filet of your favorite salmon. Allow the marinade at least 4 hours, but it is best overnight. Remove the fish, pat dry, and smoke according to your smoker’s directions.
Sounds heavenly! I have seen French chefs cook food in tea but have never actually tried the tea techniques myself.