Tea Spice Dust
Place tea leaves in a small bowl, cover with boiling water.
Cover and leave to steep for 3 minutes. Strain and discard tea
leaves. Add honey to the tea and stir to dissolve.
Cut salmon into 4 even portions and place in a shallow glass or
ceramic dish. Pour over the honey tea, cover and leave to marinate
in the fridge for at least 1 hour and up to 2 days. The tea flavour
grows more pronounced the longer you marinate the fish.
When ready to cook, preheat a grill on high. Line an oven pan with
baking paper or spray with cooking spray. Place salmon fillets in
the pan skin-side down and grill until golden brown. Turn salmon
over and grill for a few minutes more until skin is crisp.
Meanwhile, make the Tea Spice Dust. Grind tea leaves with five
spice powder and salt in a mortar and pestle. Once salmon is
cooked, sprinkle a little of this ground mixture over each portion
of salmon. Serve with Tea Rice.
The salmon is a little sweet for my taste (perhaps I overdid it
with the spices and the honey in the marinade!) but the tea rice is
lovely. It's a fresh way to add a bit of flavour to your rice - view the recipe
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