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.