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1
To prepare the salmon, combine the white wine, water, sugar, salt, and ginger in a medium bowl.
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2
Add the salmon fillets, cover with plastic wrap, and refrigerate for 1 hour.
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3
Line the bottom of a 10- or 12-inch cast iron skillet with aluminum foil.
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4
In the center put the rice, sugar, and tea, spreading it out slightly.
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5
Put the star anise on top.
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6
Place a metal steamer basket on top of the rice mixture.
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7
Take the salmon from the marinade and pat dry.
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8
Lightly oil the steamer basket.
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9
Place the salmon fillets in a single layer in the steamer basket.
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10
Cut 2 large sheets of aluminum foil, each bigger than the skillet diameter, to make a generously overlapping cover for the skillet.
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11
Overlap the edges in the middle by about 4 inches and fold over tightly twice to seal.
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12
Then crimp down the outer edges of the foil all around the sides of the skillet so the center creates a tent to contain the rising smoke.
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13
Put the tightly sealed skillet over medium heat for 5 minutes.
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14
Remove the salmon from the heat and allow it to smoke off the heat for 5 minutes.
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15
Place the salmon back on the burner over medium-low heat for 5 minutes, then remove it from the heat again for 5 minutes.
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16
Repeat this process two more times for a total of 20 minutes on and off the heat.
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17
When you remove the tent the salmon should be just slightly pink in the center, and a bit of the white protein (albumin) should be showing.
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18
If the salmon is too pink for your liking, place it in the oven at 325F for 5 minutes.
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19
To make the Apple-Bay Sauce, combine the shallot, white wine, lemon juice, and bay leaves in a nonreactive saucepan over medium heat and cook, stirring frequently, until reduced to 2 tablespoons, 3 to 5 minutes.
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20
When the reduction begins to bubble, add the cream and reduce the heat to medium low.
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21
Add the butter, one cube at a time, whisking in on and off of the heat.
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22
Continue whisking butter into the reduction until the mixture starts to thicken.
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23
To avoid the sauce separating, do not overheat.
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24
Season with salt and pepper and stir in the apple.
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25
Remove from the heat and serve immediately.
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26
To serve, place each portion of salmon on an individual plate with 3 to 4 tablespoons of the Apple-Bay Sauce.
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27
Sprinkle each fillet with chervil.
