1 cup (200g) long-grain rice- ¼ cup Earl Grey tea leaves
- 1 cup (220g) Demerara sugar+
- butter, for greasing
- 2 x 250g fillets salmon, skin on, trimmed and pin-boned
- ⅔ cups micro salad leaves++
- olive oil and white balsamic vinegar, for drizzling
tea salt
- 1 teaspoon Earl Grey tea leaves
- 2 tablespoons sea salt flakes
To make the tea salt, place the tea leaves and salt in a small frying pan over high heat and cook for 2 minutes or until fragrant. Process in a small food processor until combined.
Place the rice, tea leaves and sugar in a deep metal baking dish that has been lined with aluminium foil and mix to combine. Heat over high heat for 3–5 minutes or until smoking. Cover a wire rack with greased aluminium foil and place on top of the rice mixture. Place the salmon, skin-side down, on the greased foil, cover the entire dish with foil and smoke the salmon for 20 minutes. Remove the salmon from the dish, set aside to cool, then slice. Divide the salad leaves between serving plates and drizzle with oil and vinegar. Top with the salmon and sprinkle with tea salt to serve. Serves 8.
+ Demerara sugar is raw cane sugar with large coarse granules.
++ Micro salad leaves, such as baby beetroot leaves, tat soi and mizuna, are available from specialty greengrocers and farmers’ markets. They are usually sold in punnets and are easily trimmed using scissors.
