1/2 cup Steaming water
4 teaspoons loose-leaf green tea leaves such as sencha
4 teaspoons honey
4 salmon fillets
Pour the steaming water over the tea leaves in a small bowl and add honey. Cover and steep for 2-3 minutes, strain and discard the leaves. Place the salmon in a pan. Brush with honey tea and pour any remaining tea around the fish. Cover the fish. Let the fish marinate in the refrigerator for a minimum of 1 hour and a maximum of 2 days.
When ready to cook, preheat the oven to 350°F/180°C/gas 4. Place the fish in the pan skin-side down and pan fry until golden. They will not be cooked, transfer the fish to a roasting pan and place in the oven for 5-10 minutes (until the fish is cooked completely).
It is amazing served with sautéed sweet potatoes and a spinach and mushroom medley.
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