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
- 1/2 cup sake
- 1 tablespoon sugar
- 1 inch-long piece of fresh ginger, peeled and cut into coins
- 4 skin-on salmon filets
- 1/4 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, 1/2 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.
Adapted from Fine Cooking
Amount Per Serving Calories 415Total Fat 5gFiber 2.5gProtein 22.5g