zoom Tea-smoked salmon with pak choi
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    Tea-soaked salmon with pak choi

    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.

    • Preparation time: 10 minutes + cooling and at least 4 hours marinating
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 4 hours 30 minutes + cooling

    Serves: 4


    2 Waitrose Fairtrade Assam Tea Bags
    5cm piece fresh root ginger, peeled and grated
    1 clove garlic, crushed
    4 tbsp sweet soy sauce
    1 tbsp clear honey
    4 fresh Scottish salmon fillets from the fish counter (each weighing around 150g)
    2 tbsp Waitrose Toasted Sesame Oil
    2 tbsp olive oil
    235g pack Waitrose Green Pak Choi, halved lengthways


    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.

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    Cook's tip
    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.


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    4 stars