I remember in my childhood back in the 70’s and early 80’s when Dad used to make sausages from scratch and hang them from a rod suspended in his little smoke-house out in the backyard. He still does. He used to fill an old hub cap with saw dust, light it and let it smoulder for days to allow the sausages to dry out and smoke away. There’s nothing like freshly smoked anything, I reckon.
It all sounds like a laborious task that’s fiddly and time-consuming and just not worth it, right? This can’t be further from the truth. Having a smokehouse in my back courtyard would not only look pretty ugly but it would hardly ever get used. That’s what is so great about this method of smoking in a wok, outside on the barbeque where you won’t set off the smoke alarms . It’s so easy! If you don’t have a wok just use a large saucepan with lid. You can do this inside your kitchen but just be sure to keep the extractor fan on and maybe keep the nearest door or window open.
Combine the rice, brown sugar, tea and osmanthus in a bowl. Set aside.
Pin bone the salmon, rub with a little olive oil and then season well with salt and freshly ground black pepper.
Shape a piece of foil into a 16cm round and shallow bowl. Put in about ½ cup of the green tea mixture and place into the bottom of a wok. The remaining mixture can be kept in an air-tight container for another time.
Place a rack over the green tea and lay the salmon, skin-side down onto the rack. Cover with a lid. Put the wok over a low flame and allow to smoke for 20-30 minutes, or until firm and cooked through. When the salmon is done remove from heat and allow it to rest for 5-10 minutes.
* Osmanthus is a flower that is dried and used in tea. It can be found in asian grocers in the tea section.