Green Tea Wok-Smoked Salmon
served with a Superfood Veggie Stir
This salmon power bowl features nutrient rich, high Omega-3 Kvarøy Arctic Salmon, matcha, brown rice, edamame, red peppers (lycopene-filled like tomatoes), bok choy (full of phytonutrients similar to broccoli), garlic, and onion. It’s the perfect expression of Superfood Summer!
It is also a fun and unique way to cook salmon — smoking fish on your stovetop with tea leaves, then broiling or torching to caramelize. Any green tea leaves will work for your smoking “fire.” If you don’t have loose tea, just cut open green tea bags.
The addition of Matcha Tea Salt brings an extra boost of nutrition — and a pop of flavor.
Let’s get cooking!
Serves 4
Four 6-ounce skinless fillets of Kvarøy Arctic Salmon (thin, bias cut)
2 cups cooked brown rice
For the Marinade
1/3 cup reduced-sodium soy sauce
1/3 cup sherry or rice vinegar
1-2 tablespoons honey
1 tablespoon Citrus Spice seasoning, or lime zest
1/4 cup lime juice
2 teaspoons smoked paprika
For the Tea Smoke
3 tablespoons rice
2 tablespoons loose green tea leaves
2 tablespoons sugar
For the Superfood Veggie Stir
1 tablespoon grapeseed or olive oil
1/3 cup yellow peppers, julienne cut
1/3 cup red peppers, julienne cut
1/3 cup red onions, thinly sliced
6 shiitake mushroom caps, sliced
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, minced
¾ cup edamame beans
1 cup jicama, julienne cut
2 whole heads of baby bok choy, quartered and blanched
¼ cup chicken stock
For Garnish
Matcha Tea Salt (1 tablespoon kosher salt and ½ teaspoon matcha green tea powder)
Toasted sesame seeds
Cilantro leaves
Sriracha
DIRECTIONS
Place the salmon pieces in a glass dish.
Make the marinade by mixing together the soy sauce, sherry vinegar, honey, Citrus Spice or lime zest, and lime juice. Add the marinade to salmon, coat salmon well, and sprinkle salmon pieces with the smoked paprika. Cover and marinate 1 hour.
Prepare wok for smoking (or use a deep sauté pan or pot with a lid). You will need a vegetable steamer or cake cooling rack that fits in the wok.
Line the wok with 4 layers of foil. Take a large piece of foil and fold it in half, then in half again so you have an 8-inch square, four layers thick. Place foil in the bottom of the wok. In a small bowl, mix smoking ingredients together in a bowl and place in the wok, spreading it out in a thin layer. Place a rack or steamer over the tea/rice mix, so it sits above and is not directly touching. You want space for the smoke to circulate.
Take salmon out of the marinade, blotting the bottom side of the salmon only, on a paper towel, then place salmon on the rack, so they are not touching each other or the edges of the wok.
Place wok on highest heat for 3-5 minutes until you begin to see little puffs of smoke as the sugar melts. Once you see smoke, cover the wok with foil, then the lid. Turn heat down to medium and allow to smoke for 15 minutes.
Turn on broiler to high heat, placing oven rack at highest point.
Remove lid and foil, placing foil on sheet pan. Carefully transfer rack with salmon to foiled sheet pan. Spoon a bit more marinade onto top of salmon, and place under the broiler for a few minutes to caramelize the top of the salmon till golden brown and delicious.
Remove smoking package from wok and discard. Return wok to medium high heat, and when hot, add olive oil. Add peppers, onions, and shiitakes and cook for 2-3 minutes, and then add ginger and garlic, sautéing quickly. Add the edamame and jicama, and baby bok choy, along with stock. Add a couple tablespoons of the reserved fish marinade, tossing to coat, letting the marinade cook and reduce slightly.
To serve, divide rice into 4 large bowls; spoon veggies over rice. Top with salmon. Sprinkle the salmon with the Matcha Tea Salt and sesame seeds.
Garnish with cilantro leaves and dots of Sriracha, if desired.
