4 salmon fillets about 18og each, skin on
For the Salsa
1 orange and one pink grapefruit cut into wedges
½ cucumber, skin on, finely diced
6 sprigs mint finely diced
1 Tbs fresh ginger finely chopped
grated zest of one lime
½ tsp toasted sesame oil
sea salt and freshly milled back pepper
125ml jasmine or Basmati rice
125ml Jasmine, Earl Grey or Rooibos tea leaves
8 star anise
2 pieces cinnamon crushed
2 strips of orange zest
60ml light brown sugar
Season the salmon with sea salt and freshly milled black pepper. Rub over soya sauce and stand aside for about an hour, covered in the fridge. Mix together the salsa ingredients and season well.
Line a wok with heavy duty foil with some coming up the side. Grease a rack which will fit into the wok. Place the smoking ingredients on the bottom of the wok. Mix together the smoking ingredients and place on the bottom of the wok. Place the rack on top and on it the fish skin side down.
Cover with a lid and fold the foil over the lid to seal. Place over medium heat and allow to smoke for 15 minutes
Serve with the orange cucumber salsa.