Tea Smoked Atlantic Salmon

by Table 301, Soby's Tastemaker in Residence


Wasabi Mashed Potatoes, Broccolini, Mushroom Soy Cream Sauce are your perfect pairings.


Smoked Salmon Marinade:
1/4 cup Teriyaki Sauce
1/4 cup Soy Sauce
1/4 cup Sesame Oil
1/4 cup Dijon Mustard
1/4 cup Water 
1/4 cup Rice Wine Vinegar

1/2 lb Portobello Mushroom Caps, cleaned and diced
1/2 lb Other Mushrooms (Button, Shiitake, Oyster), cleaned and sliced
1/4 cup Olive Oil
1 cup White Wine
1/2 tsp Pickled Ginger, minced
1 Tbsp Fresh Garlic, minced
1/4 cup Smoked Salmon Marinade
3/4 cup Mushroom Soy Sauce*
1 1/2 pints Heavy Cream

*Available at any Asian grocery store. 


For the Marinade: whisk all ingredients together. Refrigerate until needed. 

  1. For the Sauce: In a large saucepan, sauté the mushrooms with the oil in small batches and remove them from the pan. Discard any excess oil. Add the wine, garlic, and ginger and simmer until the liquid is reduced by half. Add the smoked salmon marinade and mushroom soy sauce. Reduce the liquid by half again. Add the heavy cream and bring to a simmer.
  2. Return the cooked mushrooms to the pan and cook on medium-low for about 15 minutes, stirring occasionally. Serve Warm. 

Cook's Note 

This dish is one of Chef Rob McCarthy’s creations, which truly delights all the senses. The salmon is rich enough to stand up to the intense flavors of the dish, and the aroma coming form the smoker will drive your guests wild.”