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1
Heat the peanut oil in a small saucepan.
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2
Add the onion and cook over moderately high heat, stirring, until softened, about 5 minutes.
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3
Add the apple juice and boil until the juice is reduced and the onions are browned, about 5 minutes.
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4
Add the remaining glaze ingredients and simmer over moderate heat until thick and syrupy, about 25 minutes.
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5
Strain and let cool.
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6
Using a sturdy tweezers or small pliers, remove the pin bones from the salmon.
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7
Trim away the thin line of fatty flesh that runs the length of the fillet, then halve the fish lengthwise, cutting along the central line.
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8
Cut each half crosswise into 5 pieces.
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9
In a small bowl, combine the rice, tea and brown sugar.
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10
Line a large wok with foil, allowing about 4 inches of overhang all around, and spread the rice mixture in the foil.
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11
Set a 10-inch round wire cake rack in the wok 3 inches above the smoking mixture.
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12
Set the wok over moderate heat (on a wok ring if you are using a gas stove) and heat until the mixture begins to smoke, 8 to 10 minutes.
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13
Brush the salmon all over with some of the molasses glaze.
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14
Arrange the salmon on the cake rack and quickly cover the wok with the lid.
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15
Wearing oven mitts, crimp the overhanging foil all around the lid to completely seal the wok.
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16
Cook over moderately high heat just until the fish flakes, about 12 minutes.
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17
Preheat the oven to 400.
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18
Arrange the salmon on a baking sheet and brush with some of the molasses glaze.
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19
Bake the salmon for about 3 minutes, or until glazed on top.
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20
Mound the Apple Slaw on a platter and arrange the salmon around it.
