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Best Recipes, Healthy Eating, Mains, Quick and Easy

Tea-crusted salmon

Tea-crusted salmon
Marcus Yam / Los Angeles Times

The next time you sit down for a cup of tea, take in the aromatic steam while it's brewing. The smoky flavor of hojicha, a drink made from green tea that's been smoked over charcoal, might suggest the aroma of ... Read more

Total time: 15 minutes | Serves 2
  • 1 pound skin-on salmon fillet
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black peppercorns
  • 1 tablespoon genmaicha tea
  • 1 tablespoon olive oil

Step 1Pat the salmon dry. Pulse the pepper and salt together in a coffee grinder, add the tea and pulse it once or twice, then spread onto the skinned side of the salmon.

Step 2Heat a skillet over medium-high heat until hot; add the oil. When the oil begins to shimmer, add the salmon, skin-side down. Cook until the skin crisps, about 4 minutes, then cover with a lid and reduce the heat to low. Continue cooking until the salmon is just cooked through, an additional 4 to 5 minutes; test for doneness by cutting into the center of the salmon. Halve the fillet before serving.

Note: Genmaicha is a Japanese green tea with toasted rice; it can be found at well-stocked tea stores as well as online.

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