Grilled Salmon with a Jasmine Tea and Chipotle Marinade

Salmon, whether grilled, baked or pan-seared, is a fish already full of flavor on its own. Marinades, spice rubs and herbs only intensify the deliciousness. Using a wood plank when grilling infuses a wonderfully smoky note to the aroma and taste. This recipe, using jasmine green tea in the marinade, is not your everyday ordinary salmon! It’s a healthy, yet hearty dish your family will enjoy.

Adapted from Spicesinc.com

Ingredients:

• 1 cedar grilling plank, soaked in water for 1-2 hours
• 1 Tablespoon jasmine green tea leaves, plus 1/2 teaspoon additional for spice rub
• 1 cup water
• 1 teaspoon chipotle powder, plus 1/4 teaspoon additional for spice rub
• 1 teaspoon adobo seasoning
• 2 Tablespoons apple cider vinegar
• 1/2 teaspoon coarse sea salt
• 4 6oz salmon fillet portions, skin on
• 1 Tablespoon olive oil

Directions:

1. Add 1 tablespoon of the jasmine tea leaves to 1 cup water heated to 180 degrees, and steep for about 4-5 minutes. Strain the tea into a clean container and let cool.
2. In a small bowl, combine cooled jasmine tea, 1 teaspoon chipotle powder, adobo seasoning, apple cider vinegar and sea salt. Stir to combine.
3. Place salmon, skin side up in a shallow baking dish and add the liquid. Make sure all of the salmon is covered.
4. Refrigerate for at least 30 minutes, or as long as overnight.
5. Remove salmon from marinade and pat dry. Discard remaining marinade.
6. Preheat grill to about 350 degrees.
7. Mix together the remaining 1/2 teaspoon each of jasmine tea (crushed) and the chipotle powder.
8. Lightly brush the top of the salmon pieces with the olive oil, and sprinkle the spice rub equally over the top of all of the salmon.
9. Lightly rub the mixture into the meat with your fingers.
10. Place the cedar plank on the grill over direct heat for 1-2 minutes, until it starts to smoke.
11. Flip the plank to the other side and place salmon skin side down on the plank.
12. Cover and grill for 5-8 minutes until salmon measures 135 degrees in the thickest part of the meat. Salmon is done when it reaches the internal temperature and flakes easily with a fork.