Tea Rubbed Salmon

Menu Part: 
Cuisine Type: 

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 accompaniament.


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


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.

Source: Recipe from Chef John McGrath

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