Salmon

Killer hot-smoked salmon slaw

Name: Killer hot-smoked salmon slaw
Yield: 4
Cuisine: /asian recipes
Ingredients: 250g brown sugar; 250g salt; 500g skinless salmon fillet, pin-boned; 125.00 ml apple wood smoking chips (from barbecue stores); 50g peanuts; 2 small red chillies, seeds removed, chopped; 40.00 ml grated palm sugar; 40.00 ml fish sauce; Finely grated zest and juice of 2 limes; 1/2 each red cabbage and red onion, sliced; 150g snow peas, trimmed, thinly sliced; 1 carrot, finely shredded; 250.00 ml each Thai basil

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by Matt Preston

delicious. senior editor

Mar 26, 2016

We taste with our mouth and nose, as well as our eyes, ears and hands says Matt Preston, who tests the link between food and neuroscience with this ultimate deceptive salad.

1 firmly packed cup (250g) brown sugar
1 cup (250g) salt flakes
500g skinless salmon fillet, pin-boned
1/2 cup apple wood smoking chips (from barbecue stores)
1/3 cup (50g) unsalted roasted peanuts, finely crushed, plus extra chopped to serve
2 small red chillies, seeds removed, chopped
2 tbs grated palm sugar
2 tbs fish sauce
Finely grated zest and juice of 2 limes
1/2 each red cabbage and red onion, sliced
150g snow peas, trimmed, thinly sliced
1 carrot, finely shredded
1 cup each Thai basil and coriander leaves

Method

1.

Combine sugar and salt in a bowl. Spread half over the base of a non-reactive container with a lid. Add the salmon and cover with remaining curing mixture. Cover and chill for 1 hour or up to 6 hours to cure.
2.

Wipe off most of curing mix from salmon with paper towel, leaving a thin layer on bottom and top of salmon (this will caramelise as it smokes).
3.

Line a wok with foil and add wood chips. Place over high heat until smoking. Place salmon on a greased wire rack and set inside wok. Cover with a lid and smoke for 2 minutes, then reduce heat to medium-low and smoke for a further 15 minutes. Remove from heat. Set aside, still covered, for 5 minutes to cool slightly and continue smoking in residual heat, then flake.
4.

Combine crushed peanut, chilli, palm sugar, fish sauce and lime zest and juice in a bowl.
5.

Toss cabbage, onion, snow pea and carrot with dressing, then divide among plates with herbs and top with salmon and extra peanuts.