I posted a coffee recipe yesterday, but today is all about tea! For this month’s Recipe Redux, we were challenged to make a healthy recipe inspired by tea.
I had a few ideas for this, including a cardamom-tea ice cream that I definitely want to try soon, but I kept coming back to the idea of using the tea as broth. It’s not the first time I’ve done a tea broth, but it’s something I really love and I haven’t done it in a while. (Be sure to check out my udon noodles in earl grey broth and mahi mahi with sauteed cherries in oolong broth.)
I based this recipe off the oolong broth, but opted to use a citrusy lemongrass green tea that I found in the back of my cabinet. I added some ginger to compliment the lemongrass and used just a touch 0f sugar to balance out the vinegar.
On it’s own, the broth isn’t anything that special, but when paired with the salty miso-glazed salmon it’s AMAZING. I was feeling a little under the weather the night I made it, and I discovered that it’s the ultimate comfort food. The flavors are perfect together and the balance of sweet, sour, salty, and rich flavors is spot-on.
It’s also really fast and easy to make – the beauty of broiling salmon is that it’s on the table in the time it takes to boil your rice.
- 1 cup basmati rice
- 2 cups water
- 4 bags lemongrass green tea (or regular green tea, if preferred)
- 1 cup rice vinegar
- ½ cup sake
- 1 tablespoon sugar
- 1 inch-long piece of fresh ginger, peeled and cut into coins
- 4 skin-on salmon filets
- ¼ cup white miso paste
- 2 tablespoons sake
- 6 scallions, sliced
- 2 tablespoons toasted sesame seeds
- Prepare the rice according to the package directions; keep warm.
- Heat your broiler.
- Bring the water to a boil. Remove from heat and add the tea bags. Let steep. In a small saucepan, combine the rice vinegar, ½ cup sake, sugar, and ginger. Bring to a boil and let reduce by half. Stir in the brewed tea. Discard the tea bags and ginger.
- Place the salmon filets skin-side down on a broiling pan. Broil 2 minutes. Meanwhile, mix together the miso paste and remaining sake to form a thick sauce. Spread the sauce over the salmon and broil another 3 minutes, or until the edges begin to brown. Lift the salmon from the pan, leaving the skin behind.
- Stir the scallions and sesame seeds into the rice.
- To serve, spoon a mound of rice into the center of four bowls. Ladle the broth around the rice. Top with salmon.