by cheese1227
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by Sarah Shatz
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by cheese1227
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by Sarah Shatz
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by cheese1227
A&M's Testing Notes:
Expand Collapsecheese1227's Notes:
Expand1/2 pound fillet of salmon (I used wild caught sockeye, because the color is lovely.) Ask a question about this ingredient
1/4 cup cup kosher salt Ask a question about this ingredient
1/3 cup turbinado sugar Ask a question about this ingredient
3 tablespoons soy sauce Ask a question about this ingredient
2 teaspoons Chinese Five Spice Ask a question about this ingredient
Cut salmon fillet lengthwise in two even pieces.
Ask a question about this stepCombine salt, sugar, say sauce and Chinese five spice with 1 quart of warm water and stir until sugar and salt are dissolved. Let fish sit in this brine for one hour at room temperature.
Ask a question about this stepRemove fish from brine, dry it completely and place on a rack. Put rack uncovered in the refrigerator for 12 hours.
Ask a question about this stepUsing a stove-top smoker, smoke the salmon for about 8 minutes at a temperature in the range of 145-50 degrees. Allow salmon to cool completely.
Ask a question about this step8 ounces buckwheat soba noodles Ask a question about this ingredient
Juice of one lemon Ask a question about this ingredient
4 tablespoons Soy Sauce Ask a question about this ingredient
3 tablespoons Mirin Ask a question about this ingredient
2 teaspoons finely grated ginger Ask a question about this ingredient
2 teaspoons white sugar Ask a question about this ingredient
1 teaspoon sesame oil Ask a question about this ingredient
1/3 cup warm water, more if necessary. You want this to be somewhat thin as it’s more of a broth than a dressing. Ask a question about this ingredient
2 cups small tat soi leaves, whole Ask a question about this ingredient
Prepare the soba noodles as directed on package. Rinse with cold water. Set aside.
Ask a question about this stepWhisk together lemon juice, soy sauce, mirin, ginger, sugar and sesame oil. Add water to desired strength. Toss about half of the dressing with noodles.
Ask a question about this stepDivide tat soi leaves into bowls and mix with the dressed noodles.
Ask a question about this stepEither leave the salmon whole and set it atop the noodles or break it into bite-sized pieces on top of the salad.
Ask a question about this stepDrizzle the remaining dressing over the completed salad and serve immediately.
Ask a question about this stepOh most definitely. I love this cold. I love most Asian salads cold.
I'm gearing up to try this . . . what kind of wood chips should I buy for this purpose? (I don't own any, and don't remember ever having bought them, so I don't have a favorite.) Many thanks. ;o)
Sorry AJ, I just today saw this as comments on my recipes have been going into the spam filter. I just used oak, actually.
I like to eat salmon and noodles.
This combination is great!
I'm hungry ~
I made this yesterday subbing lightly stir fried yu choi for the tai soi; it was excellent.
Our little town has a new "European-style" market house next to our weekend farmer's market. One of the vendors sells smoked fish and their salmon smoked with Chinese 5-spice and green tea is out of this world! If I'm feeling lazy, I will buy some and try serving it this way. Also, in response to some of the questions about smoking techniques, I have smoked fish and chicken on my electric stovetop using a disposable foil pan (actually, I used 2 to double the thickness), a small cake rack and aluminum foil. This works on a grill, too.
Lucky you!! I was talking with a chef about smoking fish over tea leaves. He tells me that is a Japanese technique. I have to do some research on what kind of tea leaves and how many. If I find that info out, I'll pass it along.
Congratulations jupon receipt of the editor's pick. Judt learning to enjoy smoked salmon and will tru this recipe ASAP. Great picture, as well.
My farmer's market fishmonger has wonderful smoked salmon each week. But, what is tat soi?
It's a variety of Asian cabbage that is slightly peppery. I get it here in Central PA because it's a hearty spring crop and all the farmers at my market grow it -- and sell it. I've also seen it at Asian groceries. If you can't find it, you could use baby spinach or I've made it with pea shoots as well.
This looks amazing. I logged on this morning to look up the porchetta recipe but couldn't resist the photo and had to check the recipe immediately! Thank you so much, can't wait to try this. Also, just want to say I LOVE Jill Santopietro's little videos - wish she could have her own food show, she's hilarious and informative!
Excellent! Maybe we should start a Jill fan club on FB....
What a beautiful photograph! The recipe sounds wonderful and tasty.
I would imagine if youcan get the electric wok hot enough to do a proper stirfry than it could get hot enough to smoke. Good luck. Let me know how it turns out!
This looks awesome. I have an electric wok. Do you think it would work in that?
Hi Melissa,
THe comment above was actually meant for you.
Cannot wait to try this. I've never smoked anything this way, so I'm thrilled to see that it is so easy. (And fortunately, I have a quite powerful hood over my stove.) I cannot believe, sometimes, how much I learn, day to day, just visiting food52! Many thanks to the editors, and to cheese1227 for this amazing recipe. ;o)
Congrats, cheese! This is in my saved file. (I need to get a wok!)
Thanks mrslarkin!
Sounds delish.. do you think it would work on a gas grill rather than stove top??
I think you could easily do this on the grill in on of those disposable roasting pans covered very tightly with aluminum foil. Let me know how it goes.
I loved the way this recipe sounded when you first posted it. Unfortunately, like moneymom, my fan is terrible---but I wish I could taste it! (maybe on the grill outdoors?)Congratulations!
You have my vote! The Mandarin Oriental New York makes a very similar dish that is to die for! Their miso glazed salmon with soba noodles is topped with daikon sprouts and shitake mushrooms. It's a really great dish for dinner parties because it's served at room temperature and looses nothing from it.
Thanks for the recipe...I can't afford to spend the money on a dinner out to the Mandarin anytime soon ;) (PS love Jill Santopietro too!)
Jill is now an editor with Chow. You can follow her writing there. But I don't think I've seen any videos. Perhaps she's got bigger digs in SF and is still figuring out a new angle for a show.
Oh would I love the recipe for that particular miso glazed dish, gabriela.
I discovered hot smoked salmon when we lived in Denmark. Now it's a favorite. Great recipe!
I'm not sure why we don't have more hot smoked fish in the US. Let's start a trend!
Growing up on the Columbia River, I always had tons of smoked salmon my dad made, but I never knew I could easily recreate it in a wok, stovetop! Recipe sounds great, and thanks for the wok tip, A&M!
Good luck with the smoking. Once you get every thing sealed up tight, it's a very simple process.
congrats cheese1227! I can't wait to try this...at kaykay's house because my fan is terrible.
Thanks. If you watch Jill's video (link posted in the head notes), it doesn't get all that smokey in her apartment. Nor in my kitchen. That is, until you unseal the tin foil. And if you can do that on a window sill or a fire escape, then you could have no need for a good fan.
Wow. This looks wonderful. (I hope it's a tie this week, Christine!)
Right. How about we lobby for a bi-partisan, win-win situation?? Salmon, is, afterall one of the super foods, no?
This looks absolutely fantastic! Can't wait to make it, and congrats on being a finalist!
Thanks! I hope you like it as much as I do.
Just came across hot smoked salmon at Costco. "Honey Smoked Salmon" Company. Looks beautiful but it's farmed Atlantic.
this sounds wonderful! thanks for sharing :)
The ginger (step 2) seems to be missing from the salad ingredient list -- let us know how much and we can add it in for you. Thanks!
SOOO sorry. It's 2 tsp of finely grated ginger and 8 oz of soba noodles.
Oh, no. And I can't seem to add the 8 oz of buckwheat soba noodles to the list. Is there some way to add those in now that the contest is closed?
We'll add them for you -- no worries!
I heart this and would love some on my bagel this Sunday!
I think you left the soba noodles off the ingredient list!
It works well with smoked trout as well. We did some trout in school last week and a filet only takes like 3 minutes in the smoker.
I'm going to have to try this - it sounds great!
Isn't it? I loved that series and was said to see the Times discontinue it.
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Soy sauce, Alaskan king salmon, lemon, mirin, tatsoi, soba, ginger, 5-spice powder and raw sugar.
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Making the "broth" for the noodles -- the key ingredient is Chinese five spice powder, which is made with fennel seeds, star anise, ginger, cloves and cinnamon.
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Salt, sugar, five spice powder, and soy sauce make up the brine. Just add water!
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After dissolving the salt and sugar, we added the salmon.
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Our Rube Goldberg stove-top smoker: a wok, aluminum foil and a cake rack.
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A "drip pan" for the salmon, made with foil.
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Amanda folds two sheets of foil together to make a lid for the wok.
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After sealing it, you poke a thermometer through the foil and carefully prop it so you can keep a close eye on the temperature inside the smoker. cheese1227 says to keep it at 145 to 150 degrees but we found this wasn't hot enough to make the wood chips smoke. We took it up to 175 degrees at which point the chips began smoking, and then we monitored the heat to continue smoking without charring.
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Merrill cooks the soba, which takes much less time than pasta.
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Merrill peels the skin from the ginger using a teaspoon -- works like a charm!
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Then she grated it to a pulp.
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The ginger goes into the broth along with soy sauce, mirin, lemon juice, sugar and sesame oil.
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You stay on your side! No, you stay on your side!
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Rinsing the noodles -- it's a good idea to dress the noodles right after straining, otherwise they stick togehter.
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The salmon is bronzed and fully smoked.
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Thinking of trying my hand at this lovely recipe this weekend, but wondering if it would be tasty served cold. Any thoughts?