Tea Salmon In The Garden With Lemon
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Tea (lapsang souchong)1 cup
Balsamic Vinegar1.5 tbsps
Sugar1 pinch
Salt3 tbsps
Champagne Vinegar3 tbsps
Heavy Cream1 cup
Red Wine Vinegar1 cup
Soy3 tbsps
Ginger (peeled, chopped)3 tbsps
Garlic (minced)Directions:
1
Add enough of the vinaigrette to lightly dress them
2
(Reserve any extra in the refrigerator for another time
3
) Season to taste
4
For the tea and fish: Soak the dried tea in the balsamic for a minimum of 30 minutes before proceeding with the next step
5
Heat a medium sized shallow saucepan
6
Add the butter and allow to foam briefly
7
Now scatter the shallots across the bottom of the pan and stir occasionally to coat them
8
When the shallots are caramelized, add the sugar and stir again
9
Now add the tea and balsamic and stir
10
Allow the vinegar to reduce almost completely
11
Season with salt and pepper
12
Remove to a bowl and allow to cool
13
Lay the ribbon cuts out on a cutting board
14
Take the prepared salmon and keep the best looking side down
15
Sprinkle or rub the tea mixture sparingly down the length of each ribbon
16
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
17
Refrigerate until ready to grill them
18
Note: The tea mixture without the fish can be made up to a week in advance and stored in the refrigerator For the lemon: 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
19
Allow the liquid to reduce until only about 3 ounces remain
20
Now add the cream
21
Once it boils, whisk in the butter, a bit at a time until it is incorporated
22
Strain the sauce through a fine meshed strainer and keep in a warm place; Vinaigrette for the garden: Mix all of the above ingredients together and set aside
23
For the garden: An assortment of 8 cup mixed vegetables with an Asian aesthetic
24
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
25
Peanut oil or canola oil for sauteing the vegetables: For the dish: When you are almost ready to eat, fire up a hot grill
26
Grill the spirals until just done, about 4 to 5 minutes
27
Meanwhile heat a large wok or skillet until very hot
28
Add the oil for stir frying the vegetables
29
Add the vegetables and cook briefly together
30
Place the cooked fish in the center of four plates
31
Remove the skewers
32
Spoon some of the prepared lemon butter around the fish
33
Mound the vegetables over the fish
34
Serve