Any green tea leaves should work (I used yuzu sencha)
In a small saucepan, heat 1 tbsp oil and cook scallion and ginger until fragrant, about 1 minute. Add soy sauce and mirin and bring it to a boil. Remove from heat and set aside until ready to serve.
In a pan fitted with a lid, line the bottom with a piece of aluminum foil. Combine rice, tea leaves, and sugar in a bowl and distribute evenly over aluminum foil. Fold up the edges slightly.
Brush both sides of fish with 2 tbsps oil and place in a heat-safe dish. Preheat pan over high heat until the tea mixture begins to smoke. Set the dish on top of a rack over the tea mixture.
Cover the pan and allow fish to smoke for 8 to 10 minutes, without turning, until the fish is just cooked through. Salmon should be brownish pink and medium rare. Serve with ginger scallion sauce.
- 1.0Tbsp vegetable oil
- 2.0Tbsp green scallion, green part only, julienned
- 1.0Tbsp fresh ginger, julienned
- 1/4c low sodium soy sauce
- 1.0Tbsp mirin
- 2.0tsp vegetable oil
- 1.0lb salmon fillets, skinless, center cut
- 1/4c long-grain rice
- 1/4c green tea leaves
- 2.0Tbsp brown sugar
New York City