Cooking with tea: green tea salmon

A late Happy New Year everyone! Despite the chance to relax between Christmas and New Year, it seems that 2018 still arrived too quickly for me. However, I’ve had some time to think about the blog’s progress for the next year and I’m really excited to put the plans into practice. First off, I want a announce a new regular feature around the theme of cooking with tea.

I know this will be particularly interesting to those of you who, like me, can’t get enough of tea and love experimenting in the kitchen too. I must confess I’ve never actually used tea in my cooking before, so I will take you on a journey of discovery with me. And I’m sure there are bound to be some disastrous attempts in there too!

First up, I’ve added green tea leaves to baked salmon. This was a recipe I tested from Jamie Oliver’s book Superfood but you can also find it online on his website if you fancy giving it a go.

The proof is in the cooking

green tea salmon
Salmon fillets dressed and ready to be oven baked!
green tea roasted salmon with rice and salad
Delicious green tea salmon with rice and a fresh salad

Does it work?

I’m pleased to report that the recipe was delicious. The green tea I used was Sencha from T2 and it gave the fish a herby, fresh taste – a bit like adding dried coriander. I think it worked well because green tea and fish is a classic pairing and it is a symbol of Japanese cuisine. Fish and seafood are very widely used in Japan and drinking green tea is a must.

Jamie’s recipe also includes sesame oil which is quite a heavy, but flavoursome oil (a little will go a long way and it’s delicious). It works as a great compliment to the oily salmon and a good contrast to the freshness of the salad and the tea.

What do you think? It’s a simple and small experiment, perfect to start this new chapter with.

Before I leave you I’d love it if you took a few seconds to vote on what you’d like to read more about in the poll below.

Thanks a lot,

Anca

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