10 Sep

Salmon with Orange Canton Tea Sauce

What you need:

  • 2 pcs of salmon
  • Olive oil
  • salt and pepper
  • Chilly flakes
  • 2 cups orange juice (tropicana)
  • 2-3 tbsp lapsang soochong tea leaves
  • 1/2 tsp ginger, grated
  • 2 heads of bokchoy
  • 1/2 cup quinoa, cooked
  • 2 tbsp chopped parsley
  • 1 orange, sliced thinly
  • sesame seeds for garnish

How to make:

  1. Rub the salmon with olive oil, salt and pepper on all sides and keep aside. Rub some chilly flakes if you like.
  2. Make the broth by cooking the orange juice, tea leaves and ginger on a low heat till reduced to half. Leave aside to cool. Once cooled, strain the juice. Add a pinch of salt if required.
  3. Cook the bokchoy gently in a hot pan with some salt and pepper and 2 tbsp water.
  4. Season the quinoa well and add the chopped parsley.
  5. Grill the orange slices on a griddle pan or non-stick frying pan till caramelised. Keep aside
  6. When ready to serve, cook the salmon in a pan with 2 tbsp olive oil. Turn so it’s cooked on all sides. Heat up the orange tea sauce.
  7. To plate, place the bok choy at the bottom then top with some quinoa to make a bed. Add the cooked salmon piece on top and pour the sauce on the side all around or over the salmon. Top with the orange slices and sesame seeds.

Natasha Celmi, a culinary specialist and food entrepreneur.

Natasha Celmi

 

 

 

 

 

 

 

 

 

 

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