- Serves2
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- Plusmarinating
Ingredients
- 260g Scottish salmon fillets
- 2 tsp sesame seeds
- 1 tsp vegetable or olive oil
- 200g Essential Savoy Cabbage, finely shredded
- 1 tsp toasted sesame oil
- 1 salad onion, finely sliced at an angle
For the marinade
- 250ml leftover lapsang souchong tea, room temperature
- 15g piece ginger, finely grated
- 1 tbsp Cooks' Ingredients White Miso
- 1 clove/s clove garlic, finely grated
Method
Mix the marinade ingredients together in a small container with a lid (I used an old takeaway tub). Sit the salmon fillets in the marinade, skin-side up, seal with the lid and refrigerate for 1-12 hours. Remove from the fridge 30 minutes before cooking.
When ready to cook, preheat the grill to high and line a baking tray with foil. Remove the salmon from the marinade and lay it skin-side down on the tray. Spoon 2 tbsp of marinade over each fillet. Grill for 12-15 minutes, until the salmon is browned, opaque and flakes easily with a fork.
Meanwhile, toast the sesame seeds in a large frying pan for a couple of minutes until golden, then move to a plate. Warm the oil in the same pan over a medium-high heat, then add the cabbage and toss well. Cook for a couple of minutes, allowing to catch and brown, then add the remaining marinade and allow to boil for 2 minutes more, tossing regularly until it reduces. Sprinkle with the sesame oil and ½ the toasted sesame seeds and toss well.
Use tongs to divide the sesame cabbage between 2 plates or shallow bowls. Top with the grilled salmon, then sprinkle the salad onion and remaining sesame seeds over the top. Serve with rice on the side, if liked.
Cook’s tip
Swap leftover tea for whatever quantity of water you like to use in your favourite porridge method, whether that’s alongside milk or not. The subtle tea flavour goes well with spices, golden syrup and sultanas too.
The classic Welsh loaf cake barra brith must be the most wellknown use of tea in a recipe. Dried mixed fruit is soaked in tea overnight. Warm through your leftover tea before pouring over the fruit for the best absorption.
Coconut and vanilla iced tea is a delicious, refreshing use of leftover tea. Fill a jug with ice and pour over a mugful of leftover cold tea and a mugful of coconut water. Add a little lemon juice and vanilla extract, a squeeze of agave nectar or honey to taste, and stir well.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,636kJ/ 392kcals |
|---|---|
Fat | 22g |
Saturated Fat | 4.5g |
Carbohydrates | 9.3g |
Sugars | 6.6g |
Fibre | 6.4g |
Protein | 35g |
Salt | 1.3g |