Tea Salmon "In the Garden" with Lemon



1/3 cup Lapsang Souchong tea
1/3 cup balsamic vinegar
3 tablespoons butter
24 ounces skinless, boneless salmon fillet ,cut into long "ribbon" shapes
1/2 cup freshly squeezed lemon juice
3 tablespoons Champagne vinegar
1 teaspoon freshly cracked black pepper
3 tablespoons heavy cream
1/2 pound butter ,cut into small pieces and kept very cold
1 cup red wine vinegar
1/2 cup soy sauce
1/2 cup dark roasted sesame oil
1/2 cup chopped cilantro leaves
1/2 cup hot chilies oil
3 tablespoons peeled, chopped ginger
3 tablespoons minced garlic
1 1/2 tablespoons sugar

Cooking Instructions

For the "tea" and fish:

1. Soak the dried tea in the balsamic for a mimimum of 30 minutes ahead of going to Step 2.

2. Heat a medium size shallow saucepan. Add the butter and allow to foam briefly. Now scatter the shallots across the bottom of the pan and stir occasionally to coat them.

3. When the shallots are carmelized, add the sugar and stir again. Now add the tea and balsamic and stir. Allow the vinegar to reduce almost completely. Season with salt and pepper. Remove to a bowl and allow to cool.

4. Lay the ribbon cuts on a cutting board. Take the prepared salmon and keep the best looking side down. Sprinkle or rub the tea mixture sparingly down the length of each ribbon.

5. Roll the ribbons up into tight circles and secure each with a skewer from the "12 o'clock to 6 o'clock position" and from the "3 to 9 o'clock position." Refrigerate until ready to grill them.

Note: the "tea mixture" without the fish can be made up to a week in advance and stored in the refrigerator.

For the "lemon:"

1. Put the lemon juice, vinegar, shallots, bay leaf and cracked black pepper in a small, heavy, non-reactive saucepan and bring it to a simmer over medium heat. Allow the liquid to reduce until only about 3 ounces remain. Now add the cream. Once it boils, whisk in the butter, a bit at a time until it is incorporated. Strain the sauce through a fine-mesh strainer and keep in a warm place.

For the vinaigrette for the "garden:"

1. Mix all of the ingredients together and set aside.

For the dish:

1. When you are almost ready to eat, fire up a hot grill.

2. Grill the spirals of salmon until just done, about 4 to 5 minutes. Meanwhile, heat a large wok or skillet until very hot. Add the oil for stir frying the vegetables. Add the vegetables and cook briefly together. Add enough of the vinaigrette to lightly dress them. (Reserve any extra in the refrigerator for another time.) Season to taste.

3. Place the cooked fish in the center of 4 plates. Remove the skewers. Spoon some of the prepared lemon butter around the fish. Mound the vegetables over the fish. Serve.

Serving Size: 2 3-ounce rolled fish fillets with vegetables

Nutrition Information

Number of Servings: 4
51 g
Total Carbohydrate
46 g
Dietary Fiber
6 g
Soluble Fiber
1 g
22 g
Total Fat
102 g
Saturated Fat
43 g
Monounsaturated Fat
32 g
Polyunsaturated Fat
19 g
Trans Fatty Acid (tfa)
0 g
283 mg
Omega-3 Fatty Acid
4 g
Omega-6 Fatty Acid
14 g
Percent Calories from Protein
16 %
Percent Calories from Carbohydrate
14 %
Percent Calories from Fat
70 %
Vitamin A
1448 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
20 mg
Vitamin B6
2 mg
Vitamin B12
5 mcg
Vitamin C
212 mg
Vitamin D
12 IU
234 mcg
Vitamin E
6 IU
Pantothenic Acid
4 mg
171 mg
5 mg
624 mg
2147 mg
1214 mg
2 mg