Try this flavorful recipe for Lapsang Souchong Salmon, topped with Peach Balsamic Vinaigrette in our Salmon Roast-Peach Salad.
Downloads:Lapsang Souchong Salmon
3 quarts water
1 cup sugar
6 tablespoons salt
6 tablespoons loose Lapsang Souchong black tea leaves*
8 (6-ounce) salmon fillets
1 teaspoon garlic powder
½ teaspoon ground black pepper
¼ cup olive oil
8 teaspoons butter
• In a saucepan, bring water to a boil. Remove from heat.
• Add sugar, salt, and tea leaves. Let brine cool to room temperature. Transfer brine to an airtight container. Place salmon in brine, submerging completely.
• Refrigerate for 6 to 8 hours.
• Preheat oven to 350°.
• Remove salmon from brine, and pat dry with paper towels. Sprinkle garlic powder and pepper over salmon. Set aside.
• In a large nonstick skillet, heat olive oil over medium-high heat. Working in batches, place salmon, skin sides up, in skillet, and cook until seared, 3 to 5 minutes.
• Transfer salmon (skin sides down) to a rimmed baking sheet.
• Bake until desired doneness is reached, 5 to 8 minutes, being careful not to overcook salmon. Remove, and discard skin from bottoms of fillets, if desired. Top each hot fillet with 1 teaspoon butter.
*For testing purposes, we used Simpson & Vail Lapsang Souchong China Black Tea (svtea.com).