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    Tea-Marinated Salmon with Pak Choi

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    Tea-Marinated Salmon with Pak Choi

    Adding tea to this Chinese-style marinade gives the dish an amazing fragrance and flavour. This is an ideal recipe for relaxed entertaining.

    • Preparation time: 15 minutes, plus cooling and at least 4 hours marinating
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 4 hours 55 minutes to 5 hours 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes

    Serves: 4


    • 2 Waitrose Assam tea bags
    • 5cm piece fresh root ginger, peeled and grated
    • 1 clove garlic, crushed
    • 4 tbsp sweet soy sauce, such as Conimex or Kikkoman
    • 1 tbsp clear honey
    • 4 fresh salmon fillets
    • 2 tbsp toasted sesame oil
    • 2 tbsp olive oil
    • 200g pack green pak choi, halved lengthways


    1. Place the tea bags in a heatproof jug and pour 200ml boiling water over. 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 with kitchen paper. Reserve the marinade. Heat the sesame oil with 1 tablespoon olive oil in a large non-stick frying pan, then add the salmon, skin-side down. Leave for 2-3 minutes then turn and cook for a further 3 minutes. Remove the salmon and place on a dish. Cover with a plate or foil - it will finish 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 the reserved marinade. Bring to the boil then leave it to bubble for 3-4 minutes until most of the liquid has evaporated and the pak choi is tender. Serve immediately with the salmon.

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