Genmaicha Crusted Salmon with Green Tea Soba

Genmaicha Crusted Salmon with Green Tea Soba

When it comes to cooking with tea, you can easily find recipes where food is either infused or has steeped tea added to it. Less commonly, you’ll find recipes where you can taste tea in its full form, where the tea leaves are actually eaten whole.

Genmaicha Crusted Salmon with Green Tea Soba

In this recipe for Genmaicha Crusted Salmon with Green Tea Soba, tea is used like a spice. If you’re looking for a subtle way to spruce up best-quality wild salmon, this is the recipe for you!

Genmaicha Crusted Salmon with Green Tea Soba

I love serving this salmon with green tea soba for its color and flavor. Tea-infused ponzu broth means that you get a double hit of this delicious toasted brown rice green tea, allowing us to appreciate it in both its dry and steeped forms.

Genmaicha Crusted Salmon with Green Tea Soba

If you prefer less of a tea taste, just serve the salmon with some healthy sides like sprouted brown rice and steamed veggies. A generous squeeze of lemon juice atop the salmon’s golden, crunchy crust and you’ll develop a whole new appreciation for Genmaicha!

Genmaicha Crusted Salmon with Green Tea Soba

 


Genmaicha Crusted Salmon with Green Tea Soba

Serves 2.

Ingredients:

- 2 wild salmon fillets
- 2 Tbsp Yamamotoyama’s Organic Genmaicha tea, loose-leaf
- 1 tsp lemon zest - salt and pepper to taste
- 2 Tbsp butter or olive oil - 1/4 cup ponzu
- 1 cup Genmaicha tea, steeped
- 2 servings of green tea soba, prepared
- Yamamotoyama’s Kiku Ariake nori, to serve

Directions:

1. Place the tea, lemon zest, salt and pepper in a small zip-top bag. Seal shut, then crush the contents well with the bottom of a large skillet.

2. Pat the salmon filets completely dry with some sheets of paper towel. Place the crushed tea mixture on a plate, then crust the skin side of each filet with the dry tea mix. Set aside.

3. In a large skillet, heat the butter or oil over medium high heat. When the butter comes up to temperature, place the fish filets into the skillet, skin side down. Pan-fry for 2-3 minutes on one side, then flip the filets over and cook for another 1-2 minutes. Set aside.

4. Heat the stock and steeped tea to boiling. To serve, distribute the cooked soba between 2 shallow bowls. Place a piece of fish over each of the soba-filled bowls. Pour some prepared ponzu-tea broth in each bowl, directly over the soba, making sure not to disturb the crust on the filets. Garnish with cut nori to serve.