Serves 4-6
Ingredients:
- Side of salmon on skin (approx 800g)
- zest of 1 orange
- 1 lemon zested and sliced
- 1 tbsp olive oil
- 3 earl grey tea bags or 2 tbsp loose leaf tea
- 250ml boiling water
- sea salt
Method:
- Brew the tea in the 250ml boiling water for 4-5 minutes
- Strain into a shallow container that can hold the fish
- Set the tea leaves/tea bags to one side and allow the tea to cool to room temperature
- Once cooled add half the orange and lemon zest and 1 tsp of sea salt flakes. Stir until salt has dissolved.
- Lay the salmon in the marinade skin side up
- Chill and marinade from 1-12 hours.
- In another bowl combine the remaining citrus zest and 2 tbsp of the reserved tea leaves or half the contents of the tea bags. and massage this into the salmon flesh – drizzle with olive oil
- Arrange the lemon slices on top of the salmon
- Bake for 20-25 minutes and serve hot or cold
Ideal with steamed winter veggies such as broccoli, cauliflower or carrots.
