Salmon is an ideal fish for this type of recipe, since the flavor naturally complements the rub. For a tea rub to work well, you need a hearty fish that can stand up to the flavor profile. Not a fan of salmon? Trout would work nicely as well.
Ingredients:
- ¼ cup pineapple juice
- 2 tbsp. fresh lemon juice
- 2 tsp. lapsang souchong (smoked black tea)
- 4-6 oz. salmon fillets
- 2 tbsp. brown sugar
- 4 tsp. cumin powder
- ½ tsp. salt
Directions:
- Preheat oven to 400°.
- Combine pineapple juice, 1 tsp. of lapsang souchong and lemon juice in a zip-lock bag. Shake well.
- Place the salmon in a deep dish and pour the marinade over it.
- Refrigerate for 20-30 minutes, turning occasionally. (Chef’s Tip: When marinating salmon in citrus be conscious of the time. Only leave the salmon in the marinade for 20-30 minutes. Any longer can result in ceviche, a process where the salmon is essentially cooked by the citrus.)
- Remove the fish from the marinade, and put it on a clean plate. Discard remaining marinade.
- On a separate plate combine the sugar, cumin, salt and remaining lapsang souchong. Rub over the fish.
- Pat salmon dry to remove any excess marinade.
- Place in a greased 11×7 inch baking dish.
- Bake for 12 minutes, or until the fish flakes easily.
Co created by: Raelene Gannon, Tea and all It’s Splendour and Chef Rebecca Lennerton, Black River Food
