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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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I had this dish at a 5-star restaurant and was unsuccessful in finding the recipe. But it was simply a salmon fillet that had been marinated in Earl Grey tea. So I fudged the recipe myself and this is what I came up with. Read more . Simple, yet remarkably delicious with a fragile and subtle hint of smoky bergamot flavour. Ingredients:
2 6-ounce salmon steaks or fillets |
3 ounces earl grey tea leaves |
4 cups boiling water |
salt and pepper |
fresh lemon wedges (optional) |
Directions:
1. Steep the tea in the boiling water for 10 minutes.
2. Strain half of the tea leaves into a marinating container of some sort (with lid is great) and place the salmon pieces on top of the tea leaves.
3. Strain the other half of the tea leaves on top of the salmon pieces.
4. Spoon about 6 tbsps. of the steeped tea into the marinating container and cover.
5. Marinate in the fridge for about 6 hours, turning the salmon pieces once or twice.
6. The salmon can then be seasoned with salt and pepper and grilled, broiled or pan fried. A 6-ounce salmon fillet takes approximately 3 minutes per side to cook; a steak takes less than that, so watch carefully and don't overcook. It is cooked when it is no longer transparent in the middle.
7. Serve with fresh lemon wedges. Anything else would mask the subtle flavour of the tea.
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