Tea Salmon in the Garden with Lemon Recipe

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Tea Salmon in the Garden with Lemon
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  1. For the tea and fish:
  2. Soak the dried tea in the balsamic for a minimum of 30 minutes before proceeding with the next step.
  3. Heat a medium sized shallow saucepan. Add the butter and allow to foam briefly. Now scatter the shallots across the bottom of the pan and stir occasionally to coat them.
  4. When the shallots are caramelized, add the sugar and stir again. Now add the tea and balsamic and stir. Allow the vinegar to reduce almost completely. Season with salt and pepper. Remove to a bowl and allow to cool.
  5. Lay the ribbon cuts out on a cutting board. Take the prepared salmon and keep the best looking side down. Sprinkle or rub the tea mixture sparingly down the length of each ribbon.
  6. Roll the ribbons up into a tight circle and secure them with a skewer from the 12 o'clock to 6 o' clock position and the 3 to 9 o'clock position.
  7. Refrigerate until ready to grill them.
  8. Note: The tea mixture without the fish can be made up to a week in advance and stored in the refrigerator
  9. For the lemon:
  10. Put the lemon juice, vinegar, shallots, bay leaf and cracked black pepper in a small, heavy, nonreactive saucepan and bring it to a simmer over a medium heat. Allow the liquid to reduce until only about 3 ounces remain. Now add the cream. Once it boils, whisk in the butter, a bit at a time until it is incorporated. Strain the sauce through a fine meshed strainer and keep in a warm place
  11. Vinaigrette for the garden:
  12. Mix all of the above ingredients together and set aside.
  13. For the garden:
  14. An assortment of 8 cup mixed vegetables with an Asian aesthetic. I like to use a mix of cucumbers, purple cabbage, red and yellow bell peppers, blanched snow peas, blanched asparagus spears, bean sprouts and shiitake mushrooms.
  15. Peanut oil or canola oil for sauteing the vegetables:
  16. For the dish:
  17. When you are almost ready to eat, fire up a hot grill.
  18. Grill the spirals until just done, about 4 to 5 minutes. Meanwhile heat a large wok or skillet until very hot. Add the oil for stir frying the vegetables. Add the vegetables and cook briefly together. Add enough of the vinaigrette to lightly dress them. (Reserve any extra in the refrigerator for another time.) Season to taste.
  19. Place the cooked fish in the center of four plates. Remove the skewers. Spoon some of the prepared lemon butter around the fish. Mound the vegetables over the fish. Serve.
  20. Yield: 4 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1944.18 Kcal (8140 kJ)
Calories from fat 675.08 Kcal
% Daily Value*
Total Fat 75.01g 115%
Cholesterol 311.91mg 104%
Sodium 216.23mg 9%
Potassium 2523.78mg 54%
Total Carbs 199.09g 66%
Sugars 70.69g 283%
Dietary Fiber 34.4g 138%
Protein 116.39g 233%
Vitamin C 81.7mg 136%
Vitamin A 2.2mg 72%
Iron 13.4mg 74%
Calcium 285.9mg 29%
Amount Per 100 g
Calories 238.44 Kcal (998 kJ)
Calories from fat 82.79 Kcal
% Daily Value*
Total Fat 9.2g 115%
Cholesterol 38.25mg 104%
Sodium 26.52mg 9%
Potassium 309.52mg 54%
Total Carbs 24.42g 66%
Sugars 8.67g 283%
Dietary Fiber 4.22g 138%
Protein 14.27g 233%
Vitamin C 10mg 136%
Vitamin A 0.3mg 72%
Iron 1.6mg 74%
Calcium 35.1mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 44.3
  • 49

Good Points

  • saturated fat free,
  • very low sodium,
  • good source of fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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