Discover the Unique Flavors of Earl Grey Roast Salmon

A delightful culinary experience awaits with the introduction of Earl Grey Roast Salmon, a dish that highlights the aromatic qualities of Earl Grey tea. This recipe, crafted by renowned chef Martha Collison, serves 4 to 6 people and is perfect for those seeking an innovative way to prepare salmon.

The unique flavor profile of this dish emerges from marinating the salmon in a combination of Earl Grey tea and citrus zest. The tea, known for its slight smokiness and zesty bergamot oil, pairs perfectly with the rich taste of fresh salmon. This preparation not only enhances the fish’s natural flavors but also makes for a memorable dining experience.

Ingredients and Preparation Steps

To create this flavorful dish, gather the following ingredients:

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

Begin by preparing the marinade. Brew the loose-leaf tea or two tea bags in the measured hot water for 4 to 5 minutes. Once brewed, strain the tea into a shallow container suitable for the salmon fillet, setting aside the soaked tea leaves. Allow the tea to cool to room temperature before adding half of the orange zest, half of the lemon zest, and 1 teaspoon of sea salt flakes. Stir until the salt dissolves, then immerse the salmon in the marinade, skin-side up. Chill the salmon for at least 1 hour, or up to 12 hours, to allow the flavors to meld effectively.

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a baking sheet with parchment paper or foil, drizzling half a tablespoon of olive oil over it. Remove the salmon from the marinade, letting any excess drip off, and place it on the prepared baking tray, skin-side down.

For the topping, combine the remaining citrus zest and sea salt flakes with the brown sugar in a small bowl. Incorporate 2 tablespoons of the reserved soaked tea leaves (or half the contents of the remaining tea bag) into this mixture and massage it over the flesh of the salmon. Drizzle with the remaining olive oil and arrange the lemon slices on top.

Roast the salmon in the oven for 20 to 25 minutes, until it is cooked through, opaque, and flakes easily when pressed with a knife. This dish can be served hot or cold, making it versatile for any dining occasion.

Accompany the salmon with a fresh green salad and crusty bread or potatoes to complete the meal.

Earl Grey Roast Salmon is not only a feast for the palate but also an impressive dish that is sure to spark conversation at your dining table. As detailed in Collison’s forthcoming cookbook, “Pull Up a Chair,” set for release in 2025, this recipe exemplifies how simple ingredients can come together to create something extraordinary.