Emperor’s Salmon (Green Tea Rub)
I love the elegance and clean flavors of the rich salmon combined with the bitterness of the matcha tea. Matcha is the best way to receive all the nutrients from green tea. Matcha is the entire leaf ground to a fine powder. If you can’t find matcha then use 2 green tea bags containing matcha to coat the salmon. Add some matcha to your favorite aioli recipe for a quick sauce for the salmon.
4 x 4 ounces salmon on fillets, skin on
1 teaspoon matcha tea and 2 tablespoons fleur de sel sea salt mixed together
Serve with cooked brown basmati rice
1. Place the salmon on waxed paper.
2. If the sea salt is coarse grind in a mortar and pestle or spice grinder until fine. This makes more than you need.
3. Gently rub the salmon all over with the matcha sea salt. Pour a small amount of olive oil into a frying pan over a medium heat and place the salmon in the pan, skin side up. Sauté for 2-4 minutes depending on the thickness of the salmon.
4. Turn the salmon so the skin side is down and cook for another 2-4 minutes, until it is golden brown. This will keep it slightly raw in the center. Cook it longer if you prefer it cooked through, about 1 -2 minutes longer.
5. Remove the cooked salmon from the frying pan and peel off the skins by sliding a knife under the skin. Place the skins back into the pan, soft side down, and cook for a minute to crisp them up.
6. Place the salmon a platter or individual plates. Garnish with the crispy skins, cilantro leaves and lime wedges.
Copyright © Julie Logue Riordan, Cooking with Julie