Delight Your Guests with Earl Grey Roast Salmon Recipe

A unique culinary experience awaits with the introduction of the Earl Grey Roast Salmon, a dish that promises to impress both family and friends. This recipe, featured in Martha Collison’s upcoming cookbook, “Pull Up a Chair,” is designed to serve four to six people and showcases the rich flavors of fresh salmon, enhanced by the aromatic qualities of Earl Grey tea.

The foundation of this dish lies in the marinating process. By infusing the salmon with the distinct smokiness of Earl Grey tea, complemented by the zest of citrus fruits, the recipe creates a flavor profile that stands out. The combination of tea and citrus not only elevates the richness of the salmon but also invites conversation around the dinner table.

Ingredients and Preparation Steps

To prepare this dish, you will need the following ingredients:

– 2 tablespoons of loose-leaf Earl Grey tea (or 3 tea bags)
– 9 oz. (1 cup plus 2 tablespoons) boiling water
– Zest of 1 orange
– Zest and slices of 1 lemon
– 2 teaspoons of sea salt flakes, divided
– A side of salmon, skin on (approximately 1 lb. 12 oz.)
– 1 tablespoon of olive oil, divided
– 1/2 teaspoon of soft light brown sugar

The initial step involves brewing the tea. Place the loose-leaf tea or tea bags into the boiling water and allow it to steep for 4 to 5 minutes. After straining the tea into a shallow container, discard the tea bags and set the soaked leaves aside. Let the tea cool to room temperature before adding half of the orange zest, half of the lemon zest, and 1 teaspoon of sea salt flakes. Stir this mixture until the salt dissolves, then place the salmon fillet into the marinade, skin-side up. Cover and refrigerate for at least one hour, allowing the flavors to meld, or up to twelve hours for a more intense flavor.

Cooking Instructions

When you are ready to cook, preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a baking sheet with parchment paper or aluminum foil and drizzle it with half a tablespoon of olive oil. Remove the salmon from the marinade, allowing any excess to drip off before placing it skin-side down on the prepared baking tray.

In a separate bowl, combine the remaining citrus zest, sea salt flakes, and brown sugar. Incorporate 2 tablespoons of the reserved soaked tea leaves or half the contents of another tea bag, and rub this flavorful mixture over the flesh of the salmon. Drizzle with the remaining olive oil and arrange the lemon slices on top of the salmon.

Roast the salmon in the preheated oven for 20 to 25 minutes, or until it is cooked through, opaque, and easily flakes apart when pressed with a fork. The dish can be served hot or cold and pairs wonderfully with a fresh green salad and crusty bread or potatoes.

This Earl Grey Roast Salmon not only delivers a delightful taste but also encourages a sense of community around the supper table, making it a perfect choice for gatherings or intimate dinners. With the right preparation and care, this dish is sure to be the highlight of any meal.