Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Tea Rubbed Salmon
Ground tea is a delicately flavored rub for salmon. The mild fish is served with a chewy rice and barley mix also flavored with tea. A robust red wine sauce...
Servings
8
8
Cuisine Type
- asian
Day Part
- dinner
Main Ingredient
- Seafood
- Rice
- Dairy
Source: Recipe from Chef John McGrath
Ground tea is a delicately flavored rub for salmon. The mild fish is served with a chewy rice and barley mix also flavored with tea. A robust red wine sauce is a flavorful accompaniment.
Ingredients
1 cup barley, cooked
1 cup wild rice, cooked
32 pearl onions, roasted
1⁄2 cup bacon lardons
Thyme and rosemary, to taste
1⁄2 cup demi glace
4 cups red wine
2 shallots, chopped
1 cup red wine vinegar
3⁄4 cup cream
2 oz. lapsang souchong tea
1 1⁄2 cups butter, cut into chunks
8 7-oz. salmon steaks
Lapsang souchong tea, ground
Steps
1. In a sauté pan, combine barley, wild rice, onions, lardons, thyme and rosemary. Add demi glace and cook until slightly sticky.
2. In a saucepan, reduce wine with shallots until almost dry. Add vinegar, cream and tea and season. Lower heat; whisk in butter until incorporated. Strain and keep warm.
3. Dredge salmon in ground tea and sauté until done. Serve with rice/ barley mixture in a pool of beurre rouge.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
