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Tea-soaked salmon with pak choi
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It may seem unusual, but adding tea to this Chinese-style marinade gives it fragrance and flavour. The recipe is simple and quick as it is all cooked in the same pan, yet it produces an impressive crispy skinned salmon - ideal for relaxed entertaining.
1. Place the tea bags in a heatproof jug and pour over 200ml of boiling water. Leave the tea to infuse for 5 minutes, then remove and discard the bags. Stir in the ginger, garlic, soy sauce and honey until well blended. Leave to cool.
2. Place the salmon fillets in a shallow, non-metallic dish, and pour the tea mixture over them. Cover and leave to marinate in the fridge for at least 4 hours, or preferably overnight, turning the salmon occasionally.
3. Remove the salmon from the marinade and pat dry on kitchen paper. Reserve the marinade. Heat the sesame oil with 1 tablespoon of olive oil in a large non-stick frying pan, then add the salmon, skin side down. Leave for 2-3 minutes, then turn over and cook for 3 minutes. Remove the salmon and cover with a plate or foil – it will continue cooking in its own steam while you cook the pak choi.
4. Add the remaining olive oil to the pan with the pak choi. Stir-fry over a high heat until just beginning to wilt, then pour in half of the reserved marinade. Bring to the boil, and leave to bubble for 3-4 minutes until most of the liquid has evaporated and the pak choi is tender. Serve immediately with the salmon.
If you like spicy food, add a few drops of chilli sauce to the marinade, which also works well with chicken breast fillets, sirloin steaks and raw prawns. Try stir-frying other vegetables in place of the pak choi.
Typical values per serving:
This recipe was first published in March 2016.