Tea Salmon in the Garden with Lemon Recipe

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Ingredients:

Serving

1/3 cup lapsang souchong tea
1/3 cup balsamic vinegar
3 tbsp butter
10 shallots, peeled and thinly sliced
2 tbsp sugar
pinch salt
big pinch pepper
8 wooden skewers , presoaked in warn water for at least 2 hours
24 oz skinless, boneless salmon , cut into long ribbon shapes
1/2 cup freshly squeezed lemon juice
3 tbsp champagne vinegar
2 shallots, peeled and sliced
1 bay leaf, broken
1 tsp freshly cracked black pepper
3 tbsp heavy cream
1/2 lb butter, cut into small pieces and kept very cold
1 cup red wine vinegar
1/2 cup soy
1/2 cup dark roasted sesame oil
1/2 cup chopped cilantro leaves
1/2 cup hot chile oil
3 tbsp peeled, chopped ginger
3 tbsp, minced garlic
1 1/2 tbsp sugar

Directions:

For the tea and fish:
Soak the dried tea in the balsamic for a minimum of 30 minutes before proceeding with the next step.
Heat a medium sized shallow saucepan. Add the butter and allow to foam briefly. Now scatter the shallots across the bottom of the pan and stir occasionally to coat them.
When the shallots are caramelized, add the sugar and stir again. Now add the tea and balsamic and stir. Allow the vinegar to reduce almost completely. Season with salt and pepper. Remove to a bowl and allow to cool.
Lay the ribbon cuts out on a cutting board. Take the prepared salmon and keep the best looking side down. Sprinkle or rub the tea mixture sparingly down the length of each ribbon.
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.
Refrigerate until ready to grill them.
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. Allow the liquid to reduce until only about 3 ounces remain. Now add the cream. Once it boils, whisk in the butter, a bit at a time until it is incorporated. 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.
For the garden:
An assortment of 8 cup mixed vegetables with an Asian aesthetic. 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.
Peanut oil or canola oil for sauteing the vegetables:
For the dish:
When you are almost ready to eat, fire up a hot grill.
Grill the spirals until just done, about 4 to 5 minutes. Meanwhile heat a large wok or skillet until very hot. Add the oil for stir frying the vegetables. Add the vegetables and cook briefly together. Add enough of the vinaigrette to lightly dress them. (Reserve any extra in the refrigerator for another time.) Season to taste.
Place the cooked fish in the center of four plates. Remove the skewers. Spoon some of the prepared lemon butter around the fish. Mound the vegetables over the fish. Serve.
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1944.18 Kcal (8140 kJ)
Calories from fat	675.08 Kcal
		% Daily Value*
Total Fat	75.01g	115%
Cholesterol	311.91mg	104%
Sodium	216.23mg	9%
Potassium	2523.78mg	54%
Total Carbs	199.09g	66%
Sugars	70.69g	283%
Dietary Fiber	34.4g	138%
Protein	116.39g	233%
Vitamin C	81.7mg	136%
Vitamin A	2.2mg	72%
Iron	13.4mg	74%
Calcium	285.9mg	29%

Amount Per 100 g
Calories	238.44 Kcal (998 kJ)
Calories from fat	82.79 Kcal
		% Daily Value*
Total Fat	9.2g	115%
Cholesterol	38.25mg	104%
Sodium	26.52mg	9%
Potassium	309.52mg	54%
Total Carbs	24.42g	66%
Sugars	8.67g	283%
Dietary Fiber	4.22g	138%
Protein	14.27g	233%
Vitamin C	10mg	136%
Vitamin A	0.3mg	72%
Iron	1.6mg	74%
Calcium	35.1mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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