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SERVINGS: 3
PREPARATION TIME: 30 MINUTES

SALMON MARINADE

Combine items in marinade and put salmon in pan deep enough to cover and poor marinade over fish. Wrap pan tightly and let marinade 2 hours. Remove salmon and season with salt and pepper to taste. Pour 2 tsp. olive oil in hot pan. Lay salmon in skin side down and let cook until skin is crispy and fish is a nice rare to medium rare. Serve skin side down.

HARICOT VERTS

Get blanching water and add about 1/2 cup of salt to the water for flavor. While water is boiling, clean haricot verts and once water is boiling add enough so that the water is still boiling. Cook so that bitterness is gone, but make sure it has some crunch left. Once it leaves water,  shock in ice water immediately. Then remove from water and make sure they are dry enough to sauté. Sauté shallots and garlic and then add haricot verts. Once hot and has cooked consistency add lemon juice and butter. Season to taste.

EARL GREY BASMATI RICE

Get a medium saucepan hot and add oil to pan. Add in mirepoix (onions, carrots, and celery). Cook until translucent and add in rice. Toast rice for about 2 to 3 minutes while stirring to keep from burning. Then add rosemary so the flavor is incorporated. Add apricots into wine and cook until soft and then remove. Deglaze the pan with white wine until wine is almost gone.

Add water that has earl gray and bay leaf steeped in it and let reduce until water barely covers rice. Cover saucepan with foil and keep on flame for 10 minutes. Then turn off flame and keep covered for ten minutes. Remove foil and fluff. Remove basmati to mixing bowl and season to taste. Add oil so it stays a nice consistency and add orange zest. Slice apricots thin and add into rice. Add sherry vinegar for acidity if needed. If needing more spices add to taste.

BELL PEPPER AND LEMON TEA VINAIGRETTE

Steep lemon tea and bell peppers in white wine and once flavor is incorporated from tea remove bags. Then once peppers are soft add peppers to blend and enough liquid to make smooth. Run through a chinois to remove any chunks. Then make base for vinaigrette and add pepper mix until smooth and thickness of vinaigrette that is wanted is achieved. Add orange zest and salt/ pepper.

GREEN TEA POWDER

Steep tea in cream and then once simmering remove. Add extract to food processor in portions after adding 1/4 cup of tea and process until a powder and taste for green tea flavor.

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Ingredients

SALMON MARINADE

2 tbsp. S&D Black Tea Extract
3, 6 oz. salmon
4 lemons, sliced
1 tbsp. ginger, minced
1/4 cup olive oil
2 cups white wine
1 tsp. garlic, minced
1 tsp. lime zest
1 tsp. lemon thyme, finely
chopped

HARICOT VERTS

1/2 lb. haricot verts, trimmed
and blanched
1/2 tbsp. shallots
1 tsp. garlic, minced
1 lemon, juiced
Pinch of salt and pepper

EARL GREY BASMATI RICE

3 cups basmati rice
2 bags Earl Grey Tea
4 1/4 cups water
1/2 cup onion, brunoised
1/4 cup carrot, brunoised

1/4 cup celery, brunoised
3/4 cup white wine
2 tsp. orange zest
2 bay leaves
1/2 cup dried apricots
1 tbsp. rosemary, finely
chopped
1/2 tbsp. sherry vinegar
Pinch of salt and pepper

BELL PEPPER AND LEMON TEA VINAIGRETTE

4 bags lemon tea
2 cups white wine
1 tbsp. honey
4 bell peppers
1/4 tsp. orange zest
1 cup oil
1/4 cup apple cider vinegar
Pinch of salt and pepper

GREEN TEA POWDER

3 bags green tea
1 cup heavy cream
2 cups tapioca malted
extract

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