Smoking the salmon requires a well-ventilated area, and is actually best done outside in a grill. If doing inside, have all windows open and fans running!
To make the Tea Smoked SalmonIn a mixing bowl combine the brown sugar and salt and stir until well mixed.
Place the salmon in the mixing bowl and coat all over with the sugar and salt mixture.
Place the bowl in the refrigerator for 45 minutes.
Separately, place the tea and the rice in a mixing bowl and mix well.
Line a large sauté pan with foil and place the rice/tea mixture on the foil.
Place a metal wire cooling rack over the sauté pan and place the fish on the rack (this will keep the fish elevated off of the smoking mixture).
Cover the rack with foil to seal in the smoke.
Place the sauté pan over medium heat until it begins smoking.
Reduce the heat to low for about 8 minutes and check the fish.
It should be cooked to medium.
Remove from the heat and allow to cool.
To make the Peanut, Lime and Chili Dressing (Nahm jim)Place the peanuts, lime zest, chili, palm sugar, garlic, and ginger in a mortal and pound with a pestle until well smashed and a consistent texture is reached (alternatively, place in a food processor and pulse until uniform).
Place in a mixing bowl and add the fish sauce and lime juice and whisk together to get a rustic Thai dressing.
Refrigerate until needed.
To make the SaladIn a mixing bowl combine the salmon (keeping it in large chunks) and the rest of the salad ingredients, enough of the nahm jim dressing to just coat the salad, and toss together.
Place on plates and drizzle some extra virgin olive oil over each salad and top with the fish eggs if using.
Perfect summer meal!