Follow these steps for perfect results
water
sake
sugar
kosher salt
minced ginger
minced
toasted whole Szechwan peppercorns
toasted
skinless salmon fillet
skinless, pin bones removed
pommery mustard
wasabi paste
chopped garlic
chopped
rice wine vinegar
canola oil
chopped cucumbers
peeled and de-seeded
chopped scallions
green parts only
chopped cilantro
chopped
salt
to taste
pepper
to taste
sugar
long grain rice
jasmine tea
Combine water, sake, sugar, salt, ginger, and peppercorns in a bowl.
Stir until salt and sugar dissolve.
Brine salmon in the mixture for 1 hour in the refrigerator.
Make wasabi remoulade by processing mustard, wasabi, garlic, and vinegar.
Slowly drizzle in canola oil to form an emulsion.
Fold cucumbers, scallions, and cilantro into the remoulade; season.
Refrigerate remoulade.
Prepare salmon poacher with foil, sugar, rice, and jasmine tea.
Smoke salmon in the poacher for 10 minutes.
Turn off heat; continue smoking for 10 minutes.
Slice cucumber thinly.
Plate the salmon on cucumbers.
Arrange toast points.
Serve with remoulade.
Expert advice for the best results
Use high-quality salmon for best results.
Adjust wasabi paste according to spice preference.
Everything you need to know before you start
20 minutes
Remoulade can be made ahead.
Elegant and refined.
Serve as an appetizer or light meal.
Pairs well with a crisp white wine.
Crisp and refreshing
Discover the story behind this recipe
Modern American cuisine
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