Marinade:
3 T. regular soy sauce
1 T. dark (hot) soy sauce
1 T. dry sherry or sake
2 t. minced garlic
2 t. minced ginger
pinch of Chinese 5-spice powder
1 lb. salmon fillets, with skin**
Tea Mixture:
1/2 c. packed brown sugar
1/2 c. uncooked rice
1/4 c. black tea leaves
4 whole star anise
8 thin slices ginger
Combine marinade ingredients in shallow bowl or ziploc bag. Add salmon and turn to coat. Refrigerate for 2 hours.
Preheat oven to 400 F. Line a roasting pan with heavy aluminum foil. Sprinkle tea mixture ingredients on foil. Prop a wire rack a couple of inches above the bottom. Place fish on rack, skin side down. Cover pan with lid or foil. Bake for about 25 minutes, until salmon is flaky.
**The original recipe calls for 1/2" fillets and 10 minutes of baking... our salmon is inevitably thicker and takes quite a bit longer, hence the 25 minutes. If you check it and need to put it back, leave it in for at LEAST 5 minutes before you check it again - it takes a LONG time to reheat the air in the pan and get the fish cooking again after taking it out to check.
