Tuesday, November 13, 2012

Donabe-smoked Salmon on Fennel Puree

This dish is a variation of my "regular" donabe-smoked salmon.
It's not only extremely easy to prepare, but it's also extremely delicious!

My donabe smoker, Ibushi Gin is a stove-top smoker, and it's "smokeless", so it won't make the kitchen smoky during cooking at all. I don't need any special skill, because this donabe does all the brilliant work of "hot smoking" for me.

For this dish, this time, I used the combination of oak wood chips and green tea leaves.  I was looking forward to finding out how the flavor of the salmon become with them.

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Scottish salmon filets (about 1-inch thick cut) were already seasoned with salt and patted dry with paper towel before being set in the donabe smoker.  Donabe smoker was set over high-heat and smoked about 7 minutes on the heat, and 20 additional resting minutes off the heat.

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Voila.  Oak + Green Tea Smoked Salmon was ready.  It looked and smelled so nice!

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To serve, I simply set the salmon filet over simple fennel puree (yes, very simple...I sliced fennel bulbs, roasted in the 425F oven, and pureed and seasoned), and drizzled a little yuzu juice and good amount of olive oil.  SUPER GORGEOUS!!!  The aroma, texture, and flavor...all were heavenly, and it was hard to believe I didn't have to put much effort to make such a delightful dish.  Great with Pinot Noir by RN Estate (2009, instead of 2010, because 2009 has more earthy and less jammy tone).

Happy donabe life.