Genmaicha Crusted Salmon with Green Tea Soba
|- 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
- 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.
- 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.
- 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.
- 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.
Click here for recipe card.