- 1 tablespoon peanut oil
- 1/4 cup finely chopped onion
- 1/4 cup unsweetened apple juice
- 1/2 cup unsulphured molasses
- 1/4 cup soy sauce
- 2 1/2 tablespoons cider vinegar
- 2 tablespoons honey
- 1 teaspoon crushed red pepper
- 1 teaspoon curry powder
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon Old Bay Seasoning
- 1/4 teaspoon black peppercorns
- 1 skinless, boneless side of salmon (about 3 pounds)
- 1/2 cup long-grain white rice
- 1/4 cup loose black tea
- 3 tablespoons light brown sugar
- Apple Slaw
- Heat the peanut oil in a small saucepan. Add the onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the apple juice and boil until the juice is reduced and the onions are browned, about 5 minutes. Add the remaining glaze ingredients and simmer over moderate heat until thick and syrupy, about 25 minutes. Strain and let cool.
- Using a sturdy tweezers or small pliers, remove the pin bones from the salmon. Trim away the thin line of fatty flesh that runs the length of the fillet, then halve the fish lengthwise, cutting along the central line. Cut each half crosswise into 5 pieces.
- In a small bowl, combine the rice, tea and brown sugar. Line a large wok with foil, allowing about 4 inches of overhang all around, and spread the rice mixture in the foil. Set a 10-inch round wire cake rack in the wok 3 inches above the smoking mixture. Set the wok over moderate heat (on a wok ring if you are using a gas stove) and heat until the mixture begins to smoke, 8 to 10 minutes.
- Brush the salmon all over with some of the molasses glaze. Arrange the salmon on the cake rack and quickly cover the wok with the lid. Wearing oven mitts, crimp the overhanging foil all around the lid to completely seal the wok. Cook over moderately high heat just until the fish flakes, about 12 minutes.
- Preheat the oven to 400°. Arrange the salmon on a baking sheet and brush with some of the molasses glaze. Bake the salmon for about 3 minutes, or until glazed on top. Mound the Apple Slaw on a platter and arrange the salmon around it.
The glaze can be refrigerated for up to 2 weeks. The smoked salmon can be refrigerated overnight before the final glazing.
While many people love Beaujolais Nouveau with holiday dinners, a Cru Beaujolais, such as Château Thivin Côte de Brouilly, has more stuffing and a juiciness that suits the salmon.