For the Asian Smoked Salmon:
- 1 (2-pound) salmon fillet, center cut, skin removed
- 1/2 cup rice wine
- 1/2 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1/4 cup julienned ginger,
- 1 teaspoon toasted Szechwan peppercorns
For the smoking mix:
- 1 cup long-grain rice
- 1 cup oolong tea or black lychee tea
- 1 cup orange peels
For long bean saute:
- 2 tablespoons canola oil
- 1 pound ground pork
- 2 tablespoons garlic
- 1/2 cup finely chopped white onion
- 2 pounds Chinese long beans
- 1 tablespoon soy sauce
- 1/2 cup chicken stock
- 1 tablespoon freshly grated ginger
Cut the salmon in 4 equal pieces and place into a shallow baking dish. In a bowl, mix together rice wine, water, sugar and salt, stir until dissolved. Add ginger and peppercorns to liquid. Pour mixture onto salmon and turn to coat. In the bottom of the smoker over high heat, place rice, tea, orange peels. Stir to combine. Place a rack into the smoker and lay the salmon pieces on top of the rack. When mixture starts to smolder, turn the heat down to medium and continue to smoke another 15 minutes.
In a large wok over high heat, add canola oil. When the oil is hot but not smoking, add ground pork, garlic and white onions. Sauteed until the pork begins to lose its pink color, and add long beans, soy sauce, chicken stock and ginger. Continue to cook for 2 to 3 minutes.
To plate: Place beans on the bottom of the plate and top with tea smoked salmon.